Black Forest Trifle

Prep/Cook Time
  • 15 minutes prep
  • 60 minutes cook
Servings 12 people
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  • 1 (16 ounces) package Sara Lee® Frozen Pound Cake thawed
  • 1/4 cup orange juice divided
  • 2 (3.9 ounces each) packages chocolate instant pudding and pie filling
  • 4 cups cold milk
  • 1 (12 ounces) container whipped topping
  • 2 (21 ounces each) cans cherry pie filling
  • 1/4 cup almonds sliced & toasted (optional)
  1. Cut pound cake into 1-inch cubes. Layer half of the cake into a 3-quart serving bowl. Sprinkle pound cake with 2 tablespoons orange juice.
  2. Prepare pudding according to package directions using milk. Let stand 5 minutes. Spread half the pudding over cake. Top with one third of the whipped topping and half of the pie filling. Repeat layers ending with pie filling on top.
  3. Cover; refrigerate at least 1 hour before serving.
  4. Spread with remaining whipped topping and sprinkle with nuts, if desired.
  5. Serve immediately or refrigerate until ready to serve.

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