he cherry jam, and layer the bottom of a large wide trifle
et aside.
Make the cherry filling: (Since it's not
elted.
Add in the cherry pie filling; stir to combine
Line bottom of a 3 1/2 qt trifle bowl with cake; brush with liqueur.
Top with 1 cup cherry pie filling, then 1 cup pudding.
Repeat layers 3 times.
Chill 3 hours.
Top with cream and optional almonds.
Tear the angel food cake into 1 inch cubes. Place them in a single layer in a 13x9 inch pan.
(The pudding amount is 2 small boxes or 1 large US box pudding, either instant or cooked.) Pour the pudding over the cake; top with the cherry pie filling.
Can also be layered in a trifle bowl or in individual parfait glasses.
I've never tried it but I bet chocolate pudding would be good too. :).
Dissolve jello in boiling water; refrigerate 1 hour.
Cube cake into 1-inch pieces.
Layer in trifle bowl 1/2 of cake, 1/2 jello, 1/2 pie filling, remaining 1/2 of cake, jello and pie filling.
Top with Cool Whip.
Refrigerate.
Tear angel food cake into bite size pieces.
Put into trifle bowl.
Prepare pudding according to package directions.
Mix whipped topping with pudding and pour over cake.
Spoon cherry pie filling over top.
Chill and serve.
Serves 6.
Mix pudding and milk according to directions.
Add sour cream and chill.
Cut slices of angel food cake and make a layer in the bottom of the trifle dish (layer about 1 1/2 inches deep). Sprinkle with 1/4 cup sherry or brandy.
Add 1 can pie filling and spread evenly.
Add 1/2 of pudding mixture.
Spread evenly. Repeat layers and chill at least 24 hours for flavors to mix. Just before serving, top with Cool Whip or real whipped cream. Sprinkle with chopped nuts.
Crumble 1 cake layer in bottom of trifle dish.
In this order, layer
1/2
of
all remaining ingredients:
pineapple, cherries, pudding, whipped topping, nuts and coconut.
Crumble second layer on
top of other and repeat as above.
Refrigerate.
Serves a large number of people, at least 35.
Mix the Jell-O with one cup of boiling water. Chill for 15 minutes. Mix the cherry pie filling in with the Jell-O.
Put 1/2 of the cake cubes in a big glass bowl; next add 1/2 of the Jell-O and pie filling; then layer in the rest of the cake cubes and the rest of the Jell-O and pie filling.
Top with Cool Whip. Chill for 1 hour.
TIP: Try other Jell-O and pie filling combinations such as strawberry or peach.
Mix pudding with milk as directed on package.
Let stand for 5 minutes.
Thinly slice cake; brush with orange juice.
Line bottom and sides of a 2-quart glass bowl with cake.
Layer 1/2 pudding, 1/3 cherry filling, 1/2 cup Cool Whip and 1/2 cake slices.
Repeat layers.
Spread remaining Cool Whip all over. Spoon cherry pie filling into center, leaving a 1-inch border. Sprinkle almonds around edge.
Refrigerate for 30 minutes.
alve cherries; reserve juice for Cherry Glaze.
In a large
op of gelatin; place trifle in refrigerator to chill until
Drain pineapple, reserving juice. Dip bananas in juice, drain and discard juice. Set aside pineapple, bananas, three red cherries and three green cherries. In a bowl, whisk the eggnog and pudding mixed for 2 minutes or until slightly thickened.
Place half of the pudding in a 4 quart serving or trifle bowl, layer with half of the bananas, pineapple, cherries, cake cubes and whipped topping. Repeat layers. Garnish with walnuts and reserved cherries.
Serves 16-20.
Note: This recipe was made with commercially prepared eggnog.
Split the trifle sponges horizontally. Spread generously with cherry jam and sandwich together
ut clean. Cool completely.
Cherry Layer: Boil cherries with 1
Prepare Sugar Biscuits (recipe#59864): Brush tops of frozen
n the bottom of a trifle bowl.
Layer 1/2
4 hours.
Putting the trifle together: Place half of the
4 quart bowl (or trifle bowl) evenly spread half the