Black Forest Trifle

Black Forest Trifle

This week’s recipe originally comes from my extended family’s cookbook. While in Port Gibson, Miss, I visited my grandparents’ church on a potluck Sunday. The preacher’s wife, Mrs. Linda Dearman, brought this recipe made with the modifications shown below. Even though it’s a low-fat, lower-sugar version of the recipe, it tasted delicious. Enjoy!

1 pkg. of sugar-free chocolate cake mix (can use regular instead)
1 3-oz box sugar-free chocolate instant pudding mix
2 cups low-fat milk
2 cans sugar-free Cherry Pie filling (can use 1 can if you want it less “cherry”)
2 cups fat-free frozen whipped topping, thawed
Chocolate curls (optional)

Prepare cake mix according to package directions in a 13 x 9 inch cake pan. Let cool in pan; remove from pan, cut into cubes. (You can use a ready-made cake or large chocolate pound cake). Prepare pudding mix according to package directions using 2 cups of milk; chill at least 30 minutes. Place half of cake cubes in a 3 quart trifle bowl. Spoon half of cherries over cake; spread 1 cup pudding over cherries, and top with half of whipped topping. Repeat layers. Top with chocolate curls, if desired. Cover and chill at least 8 hours.