Cherry Cheesecake Trifle (diabetic friendly)
1loaf of sugar free pound cake
10.60 oz box of sugar free black cherry jello
16 ozfrozen pitted sweet cherries
11.0 oz box of sugar free instant cheesecake pudding
1small container of cool whip
How to Make Cherry Cheesecake Trifle (diabetic friendly)
- Slice 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).
- Prepare 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.
- Once jello is set firm, prepare cheesecake pudding as instructed and quickly pour 1/3 cup of pudding (or more) into each glass.
- Lastly, 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.