I made this lovely trifle on year for James’ birthday. He loves cherries, and so I knew he’d love this trifle. I followed a recipe that was in a great cookbook that my Grams and her sister made 20 years ago. It’s one of my prized possessions. It is full of gems! And maybe a few typos:) The recipe called for a little almond extract added to the cherry pie filling. Like 2 TABLESPOONS. It should have been 1/2 t of almond extract. That would have been perfect! In my zeal for making a great trifle I figured a little extra extract would make the cherries even tastier. So I doubled the almond extract. I figured 2 T. doubled would be about 1/4 c. So that’s what I added to the cherries. 1/4 of a cup of almond extract!!! You know it’s one of those mistakes that you never make twice in life. And yes, my beautiful Black Forest Trifle tasted like Nyquil. Cherry Nyquil to be exact. We didn’t eat it. But we did laugh, and we still laugh about it every time I’ve made this trifle since!
Super simple recipe. I usually just use a boxed cake mix for this recipe. Sometimes I sub in a chocolate brownie mix instead. Whatever you’ve got on hand. You can make a homemade chocolate custard, but 1 large Jello Chocolate Cook and Serve works great too! Canned cherry pie filling is great too! Merry Christmas!!
Here’s a link to the Raspberry Christmas Trifle
Here’s a link to the Gingerbread Trifle
- 1 boxed chocolate cake mix made according to package directions
- 1 large box of Jello Cook and Serve Chocolate Puddings
- 1-2 large cans of Cherry Pie filling
- 1/2 t. almond extract mixed into cherries (If you dare!)
- 2-3 c. cream whipped and sweetened lightly
Assembly instructions: Make sure you've got all your ingredients together and just start layering. I usually add cake, pudding, cherries, and repeat 1 or 2 more times. On the last layer after the cherries are on I put a generous layer of cream and then sprinkle with cocoa powder or chocolate shavings if you have them. Make the trifle at least a few hours in advance.