a trifle that looks lovely when displayed in a glass bowl. Rich yet not heavy. Simple but nonetheless striking and vibrant. It’s a hit every time I make it for family gatherings, which is quite a few times!
| Prep Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 (12 ounce) package frozen pound cake, thawed and cut into cubes
- 2 (21 ounce) cans cherry pie filling
- 1 (12 ounce) jar hot fudge ice cream topping, warmed
- 4 cups frozen whipped topping, thawed
Instructions
- Put about half of the pound cake cubes into the bottom of a glass trifle bowl; top with 1 can cherry pie filling, half of the hot fudge, and 2 cups whipped topping. Repeat layers.
- Drizzle some of the hot fudge over the top layer of whipped topping. Dollop small amounts of the cherry pie filling decoratively over the whipped topping.
- Cover bowl with plastic wrap and refrigerate at least 2 hours.
Nutrition Facts
| Calories | 298 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 8 g |
| Sodium | 153 mg |
| Sugars | 19 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Was a great success. Couldn’t find pound cake at the time so I used the small short cakes instead and it was still a delicious desert. Will definitely make this again.
This was a big hit with everyone at our family dinner party. I did substitute angel food cake for the pound cake, and it worked well.
I used same basic idea but instead of pound cake i used brownies cut into tiny cubes to fit more in and prepared chocolate pudding instead of the ice cream topping because i had those ingredients on hand. Simple to make, impressive presentation and delicious!