Black Forest Trifle

"From a 1984 McCall's Magazine. This is simple yet looks and tastes fabulous. This is the original recipe, but I have on occasion added a layer of prepared brownies to the middle. The recipe also gives many options for the cookie base."
 
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Ready In:
5hrs 20mins
Ingredients:
8
Serves:
8
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ingredients

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directions

  • Place 4 C of the milk into a large heavy saucepan.
  • Add unsweetened chocolate and heat over medium. Watch carefully until bubbles form around the edges of the pan, then the milk is scalded.
  • Remove from heat and set aside.
  • In a small bowl, put cornstarch, sugar, salt and remaining 1/2 C milk. Use whisk to blend until no lumps remain.
  • Gradually stir cornstarch mixture into the hot milk mixture with the whisk.
  • Return saucepan to heat and cook over moderately low heat stirring constantly until it begins to boil.
  • Boil 1 minute longer and continue to stir.
  • Remove from heat and add vanilla extract.
  • Spoon 1/3 of the chocolate pudding into a 2 qt souffle dish or glass bowl.
  • Top with 1/3 C of the cookie crumbs (or brownie bits).
  • Set aside 1/2 C of the cherry pie filling.
  • Gently spoon half of the remaining filling over the cookie crumbs in the souffle bowl.
  • Repeat layering with another third of the pudding, crumbs and pie filling. End layers with a layer of pudding.
  • Spoon remaining cookie crumbs around the edges only of the dish to form a border. (You can place a small bowl in the center so no crumbs make their way into the middle.
  • Place the remaining cherry pie filling in the center.
  • Refrigerate covered and chill 5 - 6 hours.

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RECIPE SUBMITTED BY

<p>I have two teenage children and am very happily married. We live in Southern, Ontario.&nbsp; <br /><br />I live to cook and just love to putter around the kitchen. I enjoy reading all kinds of cookbooks which I borrow from the library or buy second hand. I really like Taste of Home magazine, because the recipes are from ordinary people and aren't too complicated. I also like to read community or church cookbooks because you know that the recipe must be special for someone to share it. <br /><br />I discovered RecipeZaar because it was mentioned by someone in a cooking magazine...now I am hooked. I think it is so helpful to read the reviews and suggestions from others who have tried recipes before me. <br /><br />I always thought of myself as a pretty good cook, but I am learning so much since I have joined RecipeZaar. I really appreciate the ideas and feed back that everyone provides.</p> 114172283"
 
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