Cherry Cream Trifle Food

HEAVENLY CHERRY ANGEL FOOD TRIFLE

Steps:

• Place cake cubes in large bowl. Sprinkle with liqueur if desired; let stand 30 minutes. In a medium bowl, combine confectioners' sugar and cream cheese; beat until blended. Reserve 2 tablespoons whipped topping; fold remaining topping into cheese mixture. Stir topping mixture and pecans into cake cubes; mix well. Spoon cake mixture into a pretty glass or crystal bowl. Spread cherry filling evenly over top. Or, if desired, layer one-half cake mixture and cherry filling; repeat layers.) Cover; refrigerate at least 3 hours. Garnish servings with reserved topping.

PAULA DEEN'S CHERRY CHEESE TRIFLE

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 TRIFLE

Steps:

• 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., 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.

CHERRY ANGEL FOOD TRIFLE

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.

CHERRY TRIFLE

Steps:

• 1. Cut or break apart angel food cake into pieces and place half the pieces in a large, clear, glass bowl.
• 2. Prepared pudding according to package directions. Then mix in sour cream, blending well.
• 3. Pour half of mixture over cake pieces.
• 4. Repeat steps, making a second layer and top with cherry pie filling.
• 5. Refrigerate until ready to serve.
• 6. NOTE: As pictured, I used two cans of pie filling, making a second layer of cherry because my husband loves cherry pie filling, but the original recipe only called for 1 can on top.

CHERRY ANGEL TRIFLE

Steps:

• Dissolve gelatin in water; refrigerate for 15 minutes. Place half of the cake cubes in a 3-qt. trifle or serving bowl; top with half of the gelatin and pie filling. Repeat layers. Top with whipped topping. Refrigerate for at least 1 hour.