Christmas Cherry Trifle Dessert
photo by Chef TraceyMae
- Ready In:
- 3hrs
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 354.88 ml boiling water
- 170.09 g package jell-o brand cherry gelatin
- sugar (optional)
- 473.18 ml ice cubes
- 595.33 g can cherry pie filling
- 946.36 ml angel food cake, sliced into cubes (or can use pound cake, about half a cake)
- 354.88 ml cold half-and-half cream
- 113.39 g package jell-o vanilla flavor instant pudding and pie filling mix
- 226.79 g container cool whip frozen whipped topping, thawed
directions
- Stir boiling water into gelatin in a large bowl at least 2 minutes, until completely dissolved (can add sugar for a sweeter taste if desired).
- Stir in the ice cubes until melted.
- Add in the cherry pie filling; stir to combine.
- Place all the cake cubes in a 3-qt serving bowl or large glass trifle dish.
- Spoon the gelatin mixture over cake.
- Refrigerate 15 minutes, or until set but not firm.
- Pour the 1-1/2 cups half and half cream into large bowl; add pudding mix; whisk for about 1 minute.
- Gently stir in 1/2 of the whipped topping.
- Spoon over gelatin mixture in a bowl.
- Refrigerate 3 hours or until set.
- Garnish with remaining whipped topping.
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