Cherries
In celebration of the Church Hill Irish festival going on this weekend in Richmond, Virginia, I am posting a delicious Irish dessert recipe: Chocolate Cherry Trifle.
Compared to other trifle recipes, I think you will find this one easy to make. Also, although I wouldn’t call it “healthy,” it is definitely lighter than most trifles. For one thing, it uses angel food cake instead of pound cake or other fattening cake.
It makes a large dish of trifle, but it won’t last long in your house, I’m sure!
Easy Chocolate Cherry Trifle
This trifle is really easy to prepare compared with many you find online or in cookbooks, and it is delicious! Also, although I wouldn’t call it healthy, it’s lighter than many other recipes for trifle.
One angel food cake, chocolate or white (I purchased one at the grocery store)
Two 15.5 ounce cans of unsweetened cherries
½ cup strawberry, blueberry or cherry preserves (blackberry has too many seeds in it)
2 tbsp. sugar
1 package of Jello-brand Chocolate Fudge instant chocolate pudding (the larger one)
3 cups skim, low-fat or soy milk (needed to make the pudding)
Whipped cream
Easy Chocolate Cherry Trifle
1) Make the chocolate pudding according to package directions (you just beat the milk with the instant pudding mix).
2) Drain most of the liquid from the cans of cherries, and pour the cherries into a medium-sized sauce pan on medium heat. Add the preserves and the sugar. Stir everything together. The preserves will melt into the cherry mixture. Simmer for about 15 minutes.
3) Select a large transparent glass bowl to use for the trifle. Cut thin slices of the angel food cake and create one layer in the bottom of the bowl. It’s okay to tear the cake into small pieces. The slices definitely don’t have to be perfect. Use 1/3 of the cake.
4) Next add 1/3 of the cherry mixture. Then 1/3 of the chocolate pudding, and finally a layer of the whipped cream.
5) Repeat this layer two more times. Whipped cream forms the top layer. You can sprinkle a little shaved chocolate, chocolate chips, or a couple of cherries on top as a garnish.
6) Refrigerate a few hours before serving.
Makes about 10 servings.
do you let the cherries completely cool before doing this?
and the pudding?
Let the cherries cool a little, but they don’t have to be completely cool. I used instant pudding, so it was never hot. If you cook your pudding, I would advise letting that cool somewhat as well.
I hope you enjoy this trifle. My family loved it!
Yum! Looks gorgeous, thanks for the recipe!
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