Description
From quick cooking 2001 recipe
light and refreshing dessert. Very pretty in a trifle bowl. Leave time for trifle to chill for at least 4 hours before serving.
Note: not sure of the size of a normal envelope of dry whipped topping mix – just the standard size is needed. You can use a store bought angel food cake or make one at home.
Ingredients
- Angel Food Cake
- Milk
- Vanilla Instant Pudding Mix
- Whipped Dessert Topping Mix
- Vanilla Extract
- Maraschino Cherry Juice
- Cherry Pie Filling
- Chocolate Syrup
- Flaked Coconut
- Sliced Almonds
Instructions
- 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