Best Cherry Cheesecake Trifle Recipes

Cherry Cheesecake

Provided by JelloJane

Categories Dessert

Time 20m

Yield 12-16 serving(s)

Number Of Ingredients 7

1 baked tube pan angel food cake, cut into cubes
3 (8 ounce) packages cream cheese, softened
1 (8 ounce) container vanilla yogurt
1 (3 ounce) package French vanilla instant pudding
1/2 cup milk
1 (16 ounce) container frozen whipped topping, thawed
2 (20 ounce) cans cherry pie filling (I use Lite)

Steps:

Beat cream cheese till light and fluffy, blend in vanilla yogurt.
In a smaller bowl mix pudding mix and milk till thickened, blend into cream cheese mixture- fold in all the whipped topping except about 1 Cup.
In a 4 quart bowl (or trifle bowl) evenly spread half the cream cheese mixture in bottom of bowl, top with half the angel food cake cubes, press these down lightly with the back of a spoon.
Spread 1 can of cherry pie filling over cake, covering completely.
Repeat layers.
Spread the reserved 1 cup whipped topping over last layer of cherry filling.
Cover and chill overnight before serving.
This will keep in the fridge for 2 weeks-- IF it lasts that long!

Nutrition Facts : Calories 600.1, Fat 30.7, SaturatedFat 21.4, Cholesterol 66.3, Sodium 562.8, Carbohydrate 73.8, Fiber 0.7, Sugar 31.5, Protein 9.1

Cherry Cheesecake Trifle (diabetic friendly) image

Provided by Laurie Sanders

Time 1h

Number Of Ingredients 5

1 loaf of sugar free pound cake
1 0.60 oz box of sugar free black cherry jello
16 oz frozen pitted sweet cherries
1 1.0 oz box of sugar free instant cheesecake pudding
1 small container of cool whip

Steps:

1. Slice pound cake and cut into six cubes per slice. Place 1 slice worth of cubes in the bottom of each parfait glasses (I used 6 glasses).
2. Prepare jello using the speed set method found on the jello box and pour in the frozen cherries. Place in freezer for about 10 minutes, stir and place in fridge for another 5 minutes. The spoon about 1/3 cup of jello and cherries into each glass. Return to fridge to finish setting up.
3. Once jello is set firm, prepare cheesecake pudding as instructed and quickly pour 1/3 cup of pudding (or more) into each glass.
4. Lastly, top each parfait with Cool Whip to fill up the glasses and cover and chill. You can serve it immediately or it will hold well for 24-48 hours in the fridge.