Cherry Angel Food Trifle Recipes

Steps:

• In a blender, combine yogurt and ricotta cheese; cover and process until combined., In a small bowl, combine blueberries and strawberries. Place half the cake cubes in a 2-qt. glass bowl. Layer with 1 cup berries and half the yogurt mixture. Top with remaining cake cubes, 3/4 cup berries and the remaining yogurt mixture. Garnish with remaining berries. Top with whipped topping. Refrigerate leftovers.

Steps:

• 1. Place cubes in a large bowl. Sprinkle with liqueur and let stand for 30 minutes. In medium bowl combine confectioners sugar and cream cheese, beat until well blended. Reserve 2 Tbsp. whipped topping. Fold remaining topping into cheese mixture. Stir topping mixture and pecans into cake cubes. Spoon cake mixture into trifle dish or deep salad bowl. Spread cherry filling over top or alternate layers with cherries. Put 2 Tbsp. whipped topping on top. Chill at least 3 hours.

Steps:

• 1. Cut or break apart angel food cake into pieces and place half the pieces in a large, clear, glass bowl.
• 2. Prepared pudding according to package directions. Then mix in sour cream, blending well.
• 3. Pour half of mixture over cake pieces.
• 4. Repeat steps, making a second layer and top with cherry pie filling.
• 5. Refrigerate until ready to serve.
• 6. NOTE: As pictured, I used two cans of pie filling, making a second layer of cherry because my husband loves cherry pie filling, but the original recipe only called for 1 can on top.

Steps:

• In a medium bowl, combine cream cheese and sweetened condensed milk.
• Beat with an electric mixer until smooth.
• Stir in 1/2 of whipped topping and almond extract; set aside.
• Tear angel food cake into 1 inch pieces.
• Place 1/3 of cake pieces in bottom of a trifle bowl.
• Spoon 1/3 of cream cheese filling over cake, and top with 1/3 of pie filling.
• Repeat layers twice more.
• Spread remaining whipped topping over top of trifle, sealing to edges.
• Garnish with additional pie filling and sliced almonds if desired.

Steps:

• Place cake cubes in large bowl. Sprinkle with liqueur if desired; let stand 30 minutes. In a medium bowl, combine confectioners' sugar and cream cheese; beat until blended. Reserve 2 tablespoons whipped topping; fold remaining topping into cheese mixture. Stir topping mixture and pecans into cake cubes; mix well. Spoon cake mixture into a pretty glass or crystal bowl. Spread cherry filling evenly over top. Or, if desired, layer one-half cake mixture and cherry filling; repeat layers.) Cover; refrigerate at least 3 hours. Garnish servings with reserved topping.

Steps:

• Dissolve gelatin in water; refrigerate for 15 minutes. Place half of the cake cubes in a 3-qt. trifle or serving bowl; top with half of the gelatin and pie filling. Repeat layers. Top with whipped topping. Refrigerate for at least 1 hour.

Steps:

• For the cherry compote: Tip the cherries into a medium saucepan along with any juices, and bring to a gentle bubbling simmer over medium-high heat, about 2 minutes. Press down using a masher or fork. Stir in the cornstarch mixture and the orange zest. Simmer for about 3 minutes, then turn off the heat and leave to cool, about 10 minutes.
• For the jelly: Put the jelly granules into a liquid measuring cup and top up with boiling water according to the packet's instructions. Stir until the granules dissolve.
• Assembling the trifle: Pour half of the jelly into the bottom of a 2-quart (2-liter) trifle bowl. Scatter in half of the drained and thawed cherries. Leave to one side to set according to the directions of the packet of jelly granules. Set aside the remaining jelly.
• Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form, and set to one side.
• Once the jelly has firmed up, break the pound cake up into rough pieces and scatter half on top of the jelly. Grate over some orange zest and scatter over half of the chocolate pieces.
• Spoon over half of the custard, starting at the edges and working your way into the center to ensure defined layers around the edge of the bowl.
• Next pour over the cherry compote, again starting at the edges.
• Stir the reserved jelly to break it up and spoon it on top of the compote layer.
• Now add the rest of the cake and another grating of orange zest. Scatter over the remaining drained and thawed cherries, sprinkle over some of the remaining chocolate and then pour on the rest of the custard again, starting at the edges. Pile the whipped cream on top. Zest over the remaining orange, scatter the remaining chocolate and finish with the toasted almonds.
• Add the cashew milk, sugar, vanilla extract and turmeric to a large saucepan and slowly heat over medium-low heat. Once hot, pour in the cornstarch slurry and stir continuously until thickened. Remove from the heat and set aside to cool. Chill in the fridge overnight.

Steps:

• In a mixing bowl, combine the 1 3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes or until thickened.
• In another bowl, beat whipped topping mix, vanilla and the 1/2 cup remaining milk until stiff peaks form.
• Cut cake into 1/2 inch cubes and place half in a 3 quart glass trifle bowl.
• Sprinkle with 1 tbls cherry juice.
• Top with half of the pie filling, half of the prepared pudding and 1/4 cup of the chocolate syrup.
• Repeat layers.
• Top with whipping topping and remaining syrup.
• Sprinkle with coconut and almonds.
• Cover and refrigerate for at least 4 hours before serving.

Steps:

• Tear the angel food cake into 1 inch cubes. Place them in a single layer in a 13x9 inch pan.
• (The pudding amount is 2 small boxes or 1 large US box pudding, either instant or cooked.) Pour the pudding over the cake; top with the cherry pie filling.
• Can also be layered in a trifle bowl or in individual parfait glasses.
• I've never tried it but I bet chocolate pudding would be good too. :).

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.

Steps:

• Beat cream cheese till light and fluffy, blend in vanilla yogurt.
• In a smaller bowl mix pudding mix and milk till thickened, blend into cream cheese mixture- fold in all the whipped topping except about 1 Cup.
• In a 4 quart bowl (or trifle bowl) evenly spread half the cream cheese mixture in bottom of bowl, top with half the angel food cake cubes, press these down lightly with the back of a spoon.
• Spread 1 can of cherry pie filling over cake, covering completely.
• Repeat layers.
• Spread the reserved 1 cup whipped topping over last layer of cherry filling.
• Cover and chill overnight before serving.
• This will keep in the fridge for 2 weeks-- IF it lasts that long!

Steps:

• Line bottom of a 3 1/2 qt trifle bowl with cake; brush with liqueur.
• Top with 1 cup cherry pie filling, then 1 cup pudding.
• Repeat layers 3 times.
• Chill 3 hours.
• Top with cream and optional almonds.

Steps:

• Place cake cubes in large bowl; let stand 30 minutes.
• In medium bowl, combine sugar and cream cheese. Beat until blended. Fold whipped topping into cheese mixture.
• Stir topping mixture and pecans into cake cubes; combine well.
• Spread 1/2 cake mixture into trifle bowl. Spread 1/2 pie filling over cake mixture. Repeat layers.
• Refrigerate.