Chocolate Cherry Trifle Recipe

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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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:18 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 18 servings


  • 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

Nutritional Facts

1 cup: 221 calories, 5g fat (3g saturated fat), 1mg cholesterol, 266mg sodium, 41g carbohydrate (29g sugars, 1g fiber), 3g protein.


  1. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
  2. 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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