With pineapple, cherries and pudding, this creamy dessert from Angela Oelschlaeger of Tonganoxie, Kansas has lots of layers of flavor. It's inexpensive and impressive, and just right to take to a family or church gathering.
- 3 cups cold fat-free milk
- 2 packages (1.4 ounces each) sugar-free instant chocolate fudge pudding mix
- 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
- 2 cans (20 ounces each) reduced-sugar cherry pie filling
- 2 cans (20 ounces each) unsweetened crushed pineapple, drained
- 1 carton (16 ounces) frozen reduced-fat whipped topping, thawed
- 1/4 cup chopped pecans
- In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
- Place half of the cake cubes in a 4-qt. trifle or glass bowl. Top with half each of the pudding, pie filling, pineapple and whipped topping. Repeat layers. Sprinkle with pecans. Refrigerate leftovers. Yield: 18 servings.
Originally published as Chocolate Cherry Trifle in Simple & Delicious January/February 2007, p51
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