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Category: Trifles
Prep Time: Cook Time: Total Time:
1 1/2 cups boiling water
4 cups angel food cake or pound cake, sliced into cubes (about half a cake you may use more if desired)
1 (6 oz) pkg Jell-O cherry gelatin
Sugar (optional)
2 cups ice cubes
1 (21 oz) can cherry pie filling
1 1/2 cups light cream (such as half and half)
1 (4 oz) pkg vanilla flavor instant pudding mix
1 (8 oz) container frozen whipped topping, thawed and divided
Prepare a 3-quart glass serving bowl or trifle bowl. Place all the cake cubes in the bottom of the bowl.
Stir boiling water into gelatin in a large bowl at least 2 minutes or until completely dissolved (can add sugar for a sweeter taste if desired). Stir in the ice cubes until melted. Mix in the cherry pie filling until combined. Spoon the gelatin mixture over cake cubes. Refrigerate for 20 minutes or until set but not firm.
Pour the 1-1/2 cups half and half cream into large bowl; add pudding mix, then whisk or beat on low speed for about 1 minute. Gently stir in 1/2 of the whipped topping, then spoon over the gelatin mixture in a bowl. Refrigerate 3 hours or more or until set. Garnish with remaining Cool Whip topping. Serves 6
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HOLIDAY CHERRY TRIFLE DESSERT
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Category: Trifles
Prep Time: Cook Time: Total Time:
1 1/2 cups boiling water
4 cups angel food cake or pound cake, sliced into cubes (about half a cake you may use more if desired)
1 (6 oz) pkg Jell-O cherry gelatin
Sugar (optional)
2 cups ice cubes
1 (21 oz) can cherry pie filling
1 1/2 cups light cream (such as half and half)
1 (4 oz) pkg vanilla flavor instant pudding mix
1 (8 oz) container frozen whipped topping, thawed and divided
Prepare a 3-quart glass serving bowl or trifle bowl. Place all the cake cubes in the bottom of the bowl.
Stir boiling water into gelatin in a large bowl at least 2 minutes or until completely dissolved (can add sugar for a sweeter taste if desired). Stir in the ice cubes until melted. Mix in the cherry pie filling until combined. Spoon the gelatin mixture over cake cubes. Refrigerate for 20 minutes or until set but not firm.
Pour the 1-1/2 cups half and half cream into large bowl; add pudding mix, then whisk or beat on low speed for about 1 minute. Gently stir in 1/2 of the whipped topping, then spoon over the gelatin mixture in a bowl. Refrigerate 3 hours or more or until set. Garnish with remaining Cool Whip topping. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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