Cherry Trifle

Name: Cherry Trifle
Ingredients: 2-1/4 cups cold whole milk, divided; 1 package (3.4 ounces) instant vanilla pudding mix; 1 envelope whipped topping mix (Dream Whip); 1/2 teaspoon vanilla extract; 1 prepared angel food cake (8 to 10 ounces); 2 tablespoon maraschino cherry juice; 1 can (21 ounces) cherry pie filling; 3/4 cup chocolate syrup; 1/2 cup sweetened shredded coconut, toasted; 1/4 cup sliced almonds, toasted

10 ingredients

2 steps

Ingredients

2-1/4 cups cold whole milk, divided
1 package (3.4 ounces) instant vanilla pudding mix
1 envelope whipped topping mix (Dream Whip)
1/2 teaspoon vanilla extract
1 prepared angel food cake (8 to 10 ounces)
2 tablespoon maraschino cherry juice
1 can (21 ounces) cherry pie filling
3/4 cup chocolate syrup
1/2 cup sweetened shredded coconut, toasted
1/4 cup sliced almonds, toasted

Directions

1

In a large bowl, combine 1-3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat the whipped topping mix, vanilla and remaining milk until stiff peaks form.
2

Cut cake into 1/2-in. cubes; place half in a 3-qt. glass bowl. Sprinkle with 1 tablespoon cherry juice. Top with half of the pie filling, half of the pudding and 1/4 cup of chocolate syrup. Repeat layers. Top with whipped topping and remaining syrup. Sprinkle with coconut and almonds. Cover and refrigerate for at least 4 hours.