Best Towering Cherry Trifle Recipes

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PAULA DEEN'S CHERRY CHEESE TRIFLE



Paula Deen's Cherry Cheese Trifle image

This is a great summertime dessert. No cooking! This came from Paula Deen's magazine. It is very quick and easy to make and makes a splendid looking dessert. Sure to be a winner at your next cookout.

Provided by mary winecoff

Categories     Dessert

Time 15m

Yield 12-15 serving(s)

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed and divided
1/2 teaspoon almond extract
13 ounces angel food cake
2 (21 ounce) cans cherry pie filling

Steps:

  • In a medium bowl, combine cream cheese and sweetened condensed milk.
  • Beat with an electric mixer until smooth.
  • Stir in 1/2 of whipped topping and almond extract; set aside.
  • Tear angel food cake into 1 inch pieces.
  • Place 1/3 of cake pieces in bottom of a trifle bowl.
  • Spoon 1/3 of cream cheese filling over cake, and top with 1/3 of pie filling.
  • Repeat layers twice more.
  • Spread remaining whipped topping over top of trifle, sealing to edges.
  • Garnish with additional pie filling and sliced almonds if desired.

CHERRY ANGEL FOOD TRIFLE



Cherry Angel Food Trifle image

From Quick Cooking 2001 recipe Light and refreshing dessert. Very pretty in a trifle bowl. Leave time for trifle to chill for at least 4 hours before serving. Note: Not sure of the size of a normal envelope of dry whipped topping mix - just the standard size is needed. You can use a store bought angel food cake or make one at home.

Provided by HokiesMom

Categories     Dessert

Time 4h15m

Yield 12-14 serving(s)

Number Of Ingredients 11

10 inches round pre-made angel food cake (store bought or homemade, your choice)
1 3/4 cups cold milk
1 (3 1/2 ounce) package vanilla instant pudding mix
1 (1/2 ounce) envelope whipped dessert topping mix
1/2 cup cold milk
1/2 teaspoon vanilla extract
2 tablespoons maraschino cherry juice
1 (21 ounce) can cherry pie filling
3/4 cup chocolate syrup
1/2 cup flaked coconut, toasted
1/4 cup sliced almonds, toasted

Steps:

  • In a mixing bowl, combine the 1 3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes or until thickened.
  • In another bowl, beat whipped topping mix, vanilla and the 1/2 cup remaining milk until stiff peaks form.
  • Cut cake into 1/2 inch cubes and place half in a 3 quart glass trifle bowl.
  • Sprinkle with 1 tbls cherry juice.
  • Top with half of the pie filling, half of the prepared pudding and 1/4 cup of the chocolate syrup.
  • Repeat layers.
  • Top with whipping topping and remaining syrup.
  • Sprinkle with coconut and almonds.
  • Cover and refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 344.7, Fat 6, SaturatedFat 3.3, Cholesterol 6.8, Sodium 478.3, Carbohydrate 67.3, Fiber 1.3, Sugar 31.2, Protein 6.2

PAULA DEEN'S CHERRY CHEESE TRIFLE RECIPE - (4.5/5)



Paula Deen's Cherry Cheese Trifle Recipe - (4.5/5) image

Provided by carvalhohm

Number Of Ingredients 6

1 (8 ounce) packages cream cheese, softened
1 (14 ounce) cans sweetened condensed milk
1 (12 ounce) containers frozen whipped topping, thawed and divided
1/2 teaspoon almond extract
13 ounces angel food cake
2 (21 ounce) cans cherry pie filling

Steps:

  • In a medium bowl, combine cream cheese and sweetened condensed milk. Beat with an electric mixer until smooth. Stir in 1/2 of whipped topping and almond extract; set aside. Tear angel food cake into 1 inch pieces.nnPlace 1/3 of cake pieces in bottom of a trifle bowl. Spoon 1/3 of cream cheese filling over cake, and top with 1/3 of pie filling. Repeat layers twice more. Spread remaining whipped topping over top of trifle, sealing to edges. Garnish with additional pie filling and sliced almonds if desired.

CHOCOLATE CHERRY TRIFLE



Chocolate Cherry Trifle image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 12h45m

Yield 16 servings

Number Of Ingredients 13

2 (approximately 12 ounces each) chocolate pound cakes
1/2 cup black cherry jam
1/2 cup cherry brandy
2 cups drained bottled sour cherries (recommended: Morello)
4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped
1 1/3 cups plus 1 tablespoon milk
1 1/3 cups plus 1 tablespoon heavy cream
8 egg yolks
1/2 cup plus 1 tablespoon sugar
1/3 cup cocoa
3 cups heavy cream
1-ounce bittersweet chocolate
Special Equipment: Large wide trifle bowl

Steps:

  • Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with plastic wrap and leave to macerate while you make the custard.
  • Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.
  • In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and
  • whisk like mad, which will avert possible crisis.
  • The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
  • When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in plastic wrap overnight.
  • When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.

HOT FUDGE AND CHERRY TRIFLE



Hot Fudge and Cherry Trifle image

Provided by Food Network

Categories     dessert

Time 30m

Yield 12 1/2-cup servings

Number Of Ingredients 15

em
Brownie:
/em
1 (19.5 oz.) pkg. Pillsbury® Family Size Chocolate Fudge Brownie Mix
1/2 cup Crisco® Pure Vegetable Oil
1/4 cup milk
2 large eggs, beaten
Filling:
1 (3.9 oz.) pkg. chocolate cherry or chocolate pudding mix
1/2 cup milk
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 (12 oz.) container frozen whipped topping, thawed, divided
1 (21 oz.) can cherry pie filling, divided
1 (11.75 oz.) jar Smucker's® Hot Fudge Topping, divided
Holiday decors or sprinkles for garnish

Steps:

  • PREPARE brownie mix according to package directions using oil, milk and eggs; cool completely. Cut pan of brownies in half; cut each half into quarters. Combine pudding mix, milk and sweetened condensed milk in medium bowl; mix until smooth. Reserve 1/2 cup whipped topping for garnish; mix remaining topping into pudding mixture.
  • BREAK up half of the brownies, placing them into the bottom of a 14 cup trifle or glass bowl. Top with half of the filling. Place 2 tablespoons hot fudge topping into a resealable plastic bag; reserve for garnish. Heat topping according to the label directions; spoon all but reserved topping over filling. Reserve 7 cherries for garnish; spoon remaining cherry filling over fudge topping. Top with remaining brownies and filling.
  • DOLLOP reserved whipped topping into center of trifle; mound with cherries. Heat bag of hot fudge topping in microwave on HIGH (100% power) 7 to 10 seconds. Cut a small corner off bag; drizzle topping over trifle. Sprinkle with decors or sprinkles. Refrigerate 6 hours or overnight.

CHERRY TRIFLE



Cherry Trifle image

Make and share this Cherry Trifle recipe from Food.com.

Provided by TishT

Categories     Dessert

Time 4h

Yield 16 serving(s)

Number Of Ingredients 6

1 (12 ounce) poundcake, cut into 1/2 " thick slices
1/3 cup almond-flavored liqueur
2 (21 ounce) cans cherry pie filling
4 cups vanilla pudding mix
3 cups whipping cream
sliced almonds, to garnish (optional)

Steps:

  • Line bottom of a 3 1/2 qt trifle bowl with cake; brush with liqueur.
  • Top with 1 cup cherry pie filling, then 1 cup pudding.
  • Repeat layers 3 times.
  • Chill 3 hours.
  • Top with cream and optional almonds.

Nutrition Facts : Calories 322.7, Fat 20.8, SaturatedFat 12.8, Cholesterol 108.5, Sodium 115.6, Carbohydrate 32.5, Fiber 0.6, Sugar 0.1, Protein 2.4

LAYERED CHERRIES ON A CLOUD OR CHERRY TRIFLE



Layered Cherries on a Cloud or Cherry Trifle image

You can use either a homemade angel food cake or a store bought one. Super easy to prepare and the dish always come home licked clean. Works especially well when you need to prepare dessert for a large number of people.

Provided by Marg CaymanDesigns

Categories     Dessert

Time 15m

Yield 24 serving(s)

Number Of Ingredients 3

1 prepared and cooled angel food cake
4 -6 cups prepared vanilla pudding, cooled if necessary
2 (16 ounce) cans cherry pie filling (Lite works fine)

Steps:

  • Tear the angel food cake into 1 inch cubes. Place them in a single layer in a 13x9 inch pan.
  • (The pudding amount is 2 small boxes or 1 large US box pudding, either instant or cooked.) Pour the pudding over the cake; top with the cherry pie filling.
  • Can also be layered in a trifle bowl or in individual parfait glasses.
  • I've never tried it but I bet chocolate pudding would be good too. :).

Nutrition Facts : Calories 161.2, Fat 1.5, SaturatedFat 0.8, Cholesterol 5.2, Sodium 269.1, Carbohydrate 34.5, Fiber 0.3, Sugar 16.1, Protein 2.9

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