Black Forest Trifle
This delicious dessert delivers layer upon layer of sweet flavors.
- Prep Time: 15 minutes
- Chill Time: 1 hour
Ingredients:
- 1 package (16 ounces) Sara Lee® Frozen Pound Cake, thawed
- ¼ cup orange juice, divided
- 2 packages (3.9 ounces each) chocolate instant pudding and pie filling
- 4 cups cold milk
- 1 container (12 ounces) frozen whipped topping, thawed
- 2 cans (21 ounces each) cherry pie filling
- ¼ cup sliced almonds, toasted (optional)
Directions:
- Cut pound cake into 1-inch cubes. Layer half of the cake into a 3-quart serving bowl. Sprinkle pound cake with 2 tablespoons orange juice.
- Prepare pudding according to package directions using milk. Let stand 5 minutes. Spread half the pudding over cake. Top with one third of the whipped topping and half of the pie filling. Repeat layers ending with pie filling on top.
- Cover; refrigerate at least 1 hour before serving.
- Spread with remaining whipped topping and sprinkle with nuts, if desired.
- Serve immediately or refrigerate until ready to serve.
Makes: 12 servings
