BLACK FOREST TRIFLE

By Nana_CAM

An English-style dessert with all the flavors of a famous German torte makes for an unbeatable combination.

Ingredients

• 1 package (9 ounces) devil's food cake mix (plus ingredients to make cake)
• 2 bars (1.55 ounces each) milk chocolate candy, divided
• 1 can (30 ounces) cherry pie filling
• 1 teaspoon almond extract
• 1/2 cup cranberry cherry juice
• 2 cups cold milk
• 2 packages (3.3 ounces each) white chocolate instant pudding and pie filling
• 1 container (8 ounces) frozen whipped topping, thawed

Preparation

Step 1

1. Preheat oven to 350 degrees. Cut an 8 1/2-inch square of Parchment Paper and lay in bottom of Square Baker. Prepare cake mix according to package directions; spread over bottom of Baker. Bake 25 minutes or until Cake Tester inserted in center comes out clean. Cool completely.

2. Loosen cake from sides of baker and invert cake onto Cutting Board; remove parchment. Cut cake into 1-inch cubes using Serrated Bread Knife; set aside. Chop 1 1/2 of the chocolate bars using Food Copper. Reserve remaining chocolate for garnishing.

3. Combine cherry pie filling and almond extract in Small Batter Bowl; remove 1/2 cup for garnishing and set aside. Stir juice into cherry pie filling in Batter Bowl.

4. Pour milk into Classic Batter Bowl; whisk in pudding mixes until mixture begins to thicken. Fold in whipped topping.

5. To assemble trifle, place half of the cake cubes in bottom of Chillzanne Bowl. Layer half of the cherry pie filling mixture evenly over cake cubes. Sprinkle with half of the chopped chocolate; top with half of pudding mixture, pressing lightly. Repeat layers.

6. Garnish top of trifle with reserved cherry pie filling and chocolate curls made with reserved chocolate. Refrigerate at least 30 minutes before serving.

Nutrients per serving: Calories 420, Total Fat 11g, Saturated Fat 8 g, Cholesterol 20 mg, Carbohydrate 75 g, Protein 4 g, Sodium 520 mg, Fiber 1 g
Diabetoc exchanges per serving: 1 Starch, 4 Fruit, 2 Fat (5 Carb, 1 Fat)