Cherry Trifle
1 pkg. (4 serving size) instant vanilla pudding and pie filling 2 cups cold milk 1 (10-3/4 oz.) pound cake 1/4 cup orange juice 1 (21 oz.) can Comstock or Wilderness More Fruit Cherry Fruit Filling or Topping, thawed, divided 1 1/2 cups frozen whipped topping, thawed, divided 1/2 cup sliced almonds, toasted Prepare pudding with milk as directed on package; let stand 5 minutes. Cut cake into 1/4-inch slices; brush slices with orange juice. Line bottom and sides of 2 quart serving bowl with 1/3 cake slices. Layer 1/2 pudding, 1/3 fruit filling, 1/2 cup whipped topping, and 1/3 cake slices. Repeat layers. Spread remaining whipped topping over all. Spoon remaining fruit filling into center, leaving a 1-inch border. Sprinkle almonds around edge. Refrigerate 30 minutes. Trifle can be refrigerated overnight, if desired. Makes 8 servings _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
