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




  • 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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