This can be made in parfait glasses or in a traditional trifle bowl. I make several variations of this including a sugar free raspberry jello and sugar free white chocolate pudding one. It is a huge hit with all diabetics that have eaten it and I am a diabetic myself. Most grocery store bakery departments in my area carry sugar free pound cake loaves.
1Slice pound cake and cut into six cubes per slice. Place 1 slice worth of cubes in the bottom of each parfait glasses (I used 6 glasses).
2Prepare jello using the speed set method found on the jello box and pour in the frozen cherries. Place in freezer for about 10 minutes, stir and place in fridge for another 5 minutes. The spoon about 1/3 cup of jello and cherries into each glass. Return to fridge to finish setting up.
3Once jello is set firm, prepare cheesecake pudding as instructed and quickly pour 1/3 cup of pudding (or more) into each glass.
4Lastly, top each parfait with Cool Whip to fill up the glasses and cover and chill. You can serve it immediately or it will hold well for 24-48 hours in the fridge.