Cheery Cherry Trifle

Patricia Yates


This is a beautiful dessert and so appropriate for Christmas or Valentines Day. All ingredients can be replaced by sugar free and fat free ingredients.

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12 people
30 Min
3 Hr


12 oz
boiling water; 1 1/2 cups
8 oz
cherry jello
12 oz
cold water; 1 1/2 cups
1 can(s)
cherry pie filling; 21 ounces
angel food cake cubed
3 c
cold milk
2 pkg
vanilla instant pudding4-serving eacj
1 pkg
cool whip, thawed; 8 ounces


1Stir boiling water into gelatin in large bowl and stir until completely dissolved. Stir in cold water and cherry pie filling.

2Refrigerate about and hour or until slightly thickened. (Gelatin is consistency of unbeaten egg whites.) Place cake cubes in 3-quart serving bowl.

3Spoon jello mixture over cake. Refrigerate 45 minutes or until set but not firm. (Gelatin should stick to finger when touched and should mound.

4Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Gently stir in 2 cups of whipped topping. Spoon over gelatin mixture.

5Refrigerate 2 hours or until set. Top with remaining whipped topping. Garnish with toasted sliced almonds. Keep refrigerated.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: American