Ingredients for Christmas Cherry Trifle Dessert
- 1/2 cup boiling water
- Cherry Gelatin
- Sugar
- 1 cup ice cubes
- 2 (15 ounce) cans cherry pie filling
- Angel Food Cake
- 1 1/2 cups reduced-fat half-and-half cream
- Vanilla Flavor Instant Pudding And Pie Filling Mix
- Frozen Whipped Topping
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How to Make Christmas Cherry Trifle Dessert
- In a large bowl, bloom 1 (1 ounce) package of unflavored gelatin with 1/2 cup boiling water. Stir for at least 2 minutes until completely dissolved.
- Add 1 cup ice cubes to the gelatin mixture and stir until melted.
- Stir in 2 (15 ounce) cans cherry pie filling.
- Stir until well combined.
- Place 4 cups cubed sponge cake (about 1 1/2 pounds) in a 3-quart serving bowl or large trifle dish.
- Evenly spoon the gelatin mixture over the cake layer.
- Refrigerate for 15 minutes, or until the gelatin layer is set but not firm.
- In a separate large bowl, pour 1 1/2 cups reduced-fat half-and-half cream.
- Add 1 (3.4 ounce) package instant vanilla pudding mix.
- Whisk vigorously for about 1 minute until smooth and creamy.
- Gently fold in 1 cup reduced-fat whipped topping.
- Carefully spoon the pudding mixture over the set gelatin layer in the bowl.
- Refrigerate for at least 3 hours, or preferably overnight, until completely set.
- Garnish with the remaining 1 cup reduced-fat whipped topping just before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
106g
Fat
63g
Carbs
24g
