Black Cherry And Vodka Trifle Recipes

CHERRY TRIFLE

Cherry Trifle image

"I wanted to make a dessert that was light, refreshing and simple," shares Margo Seergrist of Shelton, Washington. "The chocolate syrup in this tempting trifle is a sweet surprise, and everyone loves the topping of toasted coconut and almonds."

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 12-15 servings.

Number Of Ingredients 10

Ingredients

2-1/4 cups cold whole milk, divided
1 package (3.4 ounces) instant vanilla pudding mix
1 envelope whipped topping mix (Dream Whip)
1/2 teaspoon vanilla extract
1 prepared angel food cake (8 to 10 ounces)
2 tablespoon maraschino cherry juice
1 can (21 ounces) cherry pie filling
3/4 cup chocolate syrup
1/2 cup sweetened shredded coconut, toasted
1/4 cup sliced almonds, toasted

Steps:

In a large bowl, combine 1-3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat the whipped topping mix, vanilla and remaining milk until stiff peaks form., Cut cake into 1/2-in. cubes; place half in a 3-qt. glass bowl. Sprinkle with 1 tablespoon cherry juice. Top with half of the pie filling, half of the pudding and 1/4 cup of chocolate syrup. Repeat layers. Top with whipped topping and remaining syrup. Sprinkle with coconut and almonds. Cover and refrigerate for at least 4 hours.

Nutrition Facts :

BLACK CHERRY AND VODKA TRIFLE

Black Cherry and Vodka Trifle image

This is going to be my alternative Christmas pud this year! It's from Lakeland. The leaflet says it can be made the day before. Six layers in the trifle. If you want more booze, add more vodka. You will need a 3 litre trifle bowl. Times are estimated.

Provided by Sherrie-pie

Categories Dessert

Time 30m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

16 single trifle sponge cakes
1 (340 g) jar black cherry jam
300 ml double cream
200 ml low-fat creme fraiche
2 (410 g) cans pear halves in natural juice
6 tablespoons vodka
600 ml thick pouring custard
10 fresh cherries

Steps:

Split the trifle sponges horizontally. Spread generously with cherry jam and sandwich together, then cut about half of them into two diagonally. Whip the cream till thick and mix in the creme fraiche.
Pour the vodka into a measuring jug and make up to 300 ml with pear juice from the cans. Chop the drained pears into small chunks.
Spread half the pear chunks over the base of the trifle bowl. Arrange half the cherry-filled triangles around the edge of the dish, cut side facing out. Keep the other half of the triangles for the next layer.
Fill the inside in, packing the sponges in very tightly. Pour over half the vodka and pear juice.
Put enough cream to give 10 blbos in a small bowl, for decoration later. Spread the remainder over the sponge. Make a second layer of cherry-filled sponges as before, pour over the remaining pear and vodka juice and top with the remaining pears. Spread over the custard and decorate with 10 blobs of the reserved cream, topping each blob with a cherry.

Nutrition Facts : Calories 264.6, Fat 11.4, SaturatedFat 7.1, Cholesterol 41.9, Sodium 25.9, Carbohydrate 36, Fiber 1.8, Sugar 25.4, Protein 1.1

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