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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 14 |
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From Quick Cooking 2001 recipe Light and refreshing dessert. Very pretty in a trifle bowl. Leave time for trifle to chill for at least 4 hours before serving. Note: Not sure of the size of a normal envelope of dry whipped topping mix - just the standard size is needed. You can use a store bought angel food cake or make one at home. Ingredients:
10 inches round pre-made angel food cake (store bought or homemade, your choice) |
1 3/4 cups cold milk |
1 (3 1/2 ounce) package vanilla instant pudding mix |
1 (1/2 ounce) envelope whipped dessert topping mix |
1/2 cup cold milk |
1/2 teaspoon vanilla extract |
2 tablespoons maraschino cherry juice |
1 (21 ounce) can cherry pie filling |
3/4 cup chocolate syrup |
1/2 cup flaked coconut, toasted |
1/4 cup sliced almonds, toasted |
Directions:
1. In a mixing bowl, combine the 1 3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes or until thickened.
2. In another bowl, beat whipped topping mix, vanilla and the 1/2 cup remaining milk until stiff peaks form.
3. Cut cake into 1/2 inch cubes and place half in a 3 quart glass trifle bowl.
4. Sprinkle with 1 tbls cherry juice.
5. Top with half of the pie filling, half of the prepared pudding and 1/4 cup of the chocolate syrup.
6. Repeat layers.
7. Top with whipping topping and remaining syrup.
8. Sprinkle with coconut and almonds.
9. Cover and refrigerate for at least 4 hours before serving.
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