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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I wanted to make a dessert that was light, refreshing and simple, shares Margo Seergrist of Shelton, Washington. The chocolate syrup in this tempting trifle is a sweet surprise, and everyone loves the topping of toasted coconut and almonds. Ingredients:
2-1/4 cups cold whole milk, divided |
1 package (3.4 ounces) instant vanilla pudding mix |
1 envelope whipped topping mix (dream whip) |
1/2 teaspoon vanilla extract |
1 prepared angel food cake (8 to 10 ounces) |
2 tablespoon maraschino cherry juice |
1 can (21 ounces) cherry pie filling |
3/4 cup chocolate syrup |
1/2 cup flaked coconut, toasted |
1/4 cup sliced almonds, toasted |
Directions:
1. In a large bowl, combine 1-3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat the whipped topping mix, vanilla and remaining milk until stiff peaks form.
2. Cut cake into 1/2-in. cubes; place half in a 3-qt. glass bowl. Sprinkle with 1 tablespoon cherry juice. Top with half of the pie filling, half of the pudding and 1/4 cup of chocolate syrup. Repeat layers. Top with whipped topping and remaining syrup. Sprinkle with coconut and almonds. Cover and refrigerate for at least 4 hours. Yield: 12-15 servings.
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