Cherry Trifle Recipe
Cherry Trifle Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"I wanted to make a dessert that was light, refreshing and simple," shares Margo Seergrist of Shelton, Washington. "The chocolate syrup in this tempting trifle is a sweet surprise, and everyone loves the topping of toasted coconut and almonds."
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 2-1/4 cups cold milk, divided
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 envelope whipped topping mix
  • 1/2 teaspoon vanilla extract
  • 1 prepared angel food cake (10 inches)
  • 2 tablespoon maraschino cherry juice
  • 1 can (21 ounces) cherry pie filling
  • 3/4 cup chocolate syrup
  • 1/2 cup flaked coconut, toasted
  • 1/4 cup sliced almonds, toasted

Directions

In a mixing bowl, combine 1-3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes or until thickened. In another bowl, beat whipped topping mix, vanilla and remaining milk until stiff peaks form.
Cut cake into 1/2-in. cubes; place half in a 3-qt. glass bowl. Sprinkle with 1 tablespoon cherry juice. Top with half of the pie filling, half of the pudding and 1/4 cup of chocolate syrup. Repeat layers. Top with whipped topping and remaining syrup. Sprinkle with coconut and almonds. Cover and refrigerate for at least 4 hours. Yield: 12-15 servings.
Originally published as Cherry Trifle in Quick Cooking September/October 2001, p61

  • 2-1/4 cups cold milk, divided
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 envelope whipped topping mix
  • 1/2 teaspoon vanilla extract
  • 1 prepared angel food cake (10 inches)
  • 2 tablespoon maraschino cherry juice
  • 1 can (21 ounces) cherry pie filling
  • 3/4 cup chocolate syrup
  • 1/2 cup flaked coconut, toasted
  • 1/4 cup sliced almonds, toasted
  1. In a mixing bowl, combine 1-3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes or until thickened. In another bowl, beat whipped topping mix, vanilla and remaining milk until stiff peaks form.
  2. Cut cake into 1/2-in. cubes; place half in a 3-qt. glass bowl. Sprinkle with 1 tablespoon cherry juice. Top with half of the pie filling, half of the pudding and 1/4 cup of chocolate syrup. Repeat layers. Top with whipped topping and remaining syrup. Sprinkle with coconut and almonds. Cover and refrigerate for at least 4 hours. Yield: 12-15 servings.
Originally published as Cherry Trifle in Quick Cooking September/October 2001, p61

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCherry Trifle

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review