Fresh Cherry TrifleCourse: DessertDifficulty: Easy
1 1/2 pounds fresh Rainier Cherries (pitted and cut in half)
(Save 12 whole cherries with stems for the garnish)
1 10.75 oz prepared butter pound cake (sliced into 26 equal pieces)
1 3.4 oz box of vanilla instant pudding
½ cup cran-cherry juice
1 envelope dry whipped topping mix (Dream Whip)
1 cup of whole milk
½ cup toasted sliced almonds
1 teaspoon almond extract
4 cups prepared cool whip (thawed)
- In large bowl of an electric mixer, combine box of vanilla pudding, dry whipped topping and milk. Beat with electric mixer for 4 minutes until the pudding mixture becomes thick like custard. Add teaspoon of almond extract and continue beating until extract is well combined. Set aside.
- Next, grab a large glass trifle bowl and layer 13 of the pound cake slices in a single layer at the bottom of the bowl. Drizzle pound cake slices with ¼ cup cran-cherry juice. Spread ½ the pudding mixture on top of the pound cake and layer half of the cut cherries on top of the pudding mixture. Spread 2 cups of the cool whip on top of the cut cherries. Repeat layers.
- Last, garnish the top of the trifle with fresh whole Rainier Cherries and sprinkle with toasted almonds.
- Refrigerate until ready to serve.