Fresh Cherry Trifle

cherry trifle recipe

Although trifles are most popular during the holiday season, this fresh cherry trifle recipe makes for a wonderful dessert in the summer months as well! I’ve always believe that pudding tastes better in a glass and once you’ve tried this delicious treat I’m certain you will too. With how simple it is to make you’ll be able to enjoy it with friends or family no matter what skill level you might be inside the kitchen! Rainer cherries offer a perfect burst of sweetness while the whipped topping and rich pudding give it a nice creamy touch. Any family that loves to eat cherries will find themselves fighting over these trifles! Continue reading below to see the minimal ingredients and instructions required for making this festive dessert.

Fresh Cherry Trifle

Cherry trifles are an ideal choice for large parties because just one batch can make several servings!

Course Dessert
Cuisine American
Keyword Trifle
Prep Time 10 minutes
Chilling Time 5 minutes
Total Time 15 minutes
Servings 8 people

Ingredients

  • 1 1/2 lb fresh rainier cherries
  • 10.75 oz prepared butter pound cake (sliced into 26 equal pieces)
  • 3.4 oz box of vanilla instant pudding
  • 1/2 cup cran-cherry juice
  • 1 pkt dry whipped topping mix (dream whip)
  • 1 cup whole milk
  • 1 tsp almond extract
  • 4 cups prepared cool whip (thawed)
  • 1/2 cup toasted sliced almonds (optional)

Instructions

  1. First, rinse off all Rainer cherries. Set 12 aside (with stems) to use for garnish. Then, pit and cut the remaining cherries in half.

  2. Next, combine the box of vanilla pudding, dry whipped topping and milk into a large mixer bowl. Beat using an electric mixer for exactly 4 minutes until the pudding mixture becomes thick, like a custard. Add a teaspoon of almond extract and continue beating until the extract is well combined. Then, set aside.

  3. Finally, grab a large glass trifle bowl and layer 13 pound cake slices into one single layer at the bottom of the bowl. Drizzle the pound cake slices with 1/4 cup of cran-cherry juice. Spread 1/2 of the pudding mixture on top of the pound cake and then layer half of the cut cherries on top of the pudding mixture. Spread 2 cups of the cool whip on top of the cut cherries and repeat layers.

  4. Lastly, garnish the top of the trifle with your saved whole Rainier Cherries and sprinkle with optional toasted almonds. Chill inside a refrigerator for at least 5 minutes before serving.

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