Cherry Trifle

By Chef_Kate

Ingredients

• Cake
• 1 (15 ounce) box French vanilla cake mix or yellow cake mix
• 3 eggs
• 1/3 cup oil
• 1 1/2 cups water
• Cherry Layer
• 2 (20 ounce) cans cherry pie filling
• 1 (15 ounce) can of bing cherries in heavy syrup
• Pudding
• 2 (4 ounce) boxes French vanilla instant pudding
• 4 cups milk
• 1 1/2 teaspoons ground nutmeg
• Whipped cream
• 1 pint whipping cream, beaten until stiff
• 2 teaspoons vanilla extract
• 3 tablespoons confectioners' sugar or
• 1 (16 ounce) container Cool Whip

Preparation

Step 1

Prepare and bake cake as per package directions in a 9x13 pan.

Break the cooled cake into small pieces and set aside.

Mix the two cans of pie filling and cherries together in a medium bowl and set aside.

Prepare pudding mix/milk according to package directions. Stir in nutmeg and let set up in the fridge for 15 minutes.

Prepare whipped cream: Beat chilled cream until stiff. Add vanilla and sugar and mix well.

First layer:Sprinkle the bottom of a 3 quart clear glass bowl with half of the cake pieces.

Second layer: Spread cake with half of the pudding.

Third layer: Spoon half of the cherries on the pudding.

Fouth layer: spread half of the whipped cream on the cherries.

Repeat.

Sprinkle top whipped cream layer with a sprinkling of nutmeg.