Trifles, often served for Christmas, are really year-round delights and should be made often. This delectable version is full of rich chocolate and dark cherries making it an absolute dream.
- 4 1/2 Cups milk
- 3 ounces unsweetened chocolate
- 1/3 Cup cornstarch
- 1/2 Cup sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 Cups cookie crumbs (made From Vanilla Wafers, Shortbread, or Chocolate Chip Cookies)
- 8 slices chocolate cake or pound cake, 1-inch thick
- 1 can Cherry-Pie Filling (20 ounces), reduced calories, if available
- whipped cream for topping
- shaved dark chocolate or semi-sweet chocolate chips for garnish
- Put 4 cups of the milk into a large, heavy saucepan. Add unsweetened chocolate and heat over moderate heat, watching carefully, until bubbles form on milk around edges of pan; milk is then scalded. Remove from heat and set aside.
- Put cornstarch, sugar, salt and remaining 1/2 cup milk into a small bowl. Use a small whisk to stir cornstarch mixture until all dry ingredients are moistened and no lumps remain. Be sure mixture is well stirred just before adding to hot milk.
- Using a large wire whisk, stir hot-milk mixture in saucepan while gradually adding cornstarch-milk mixture. Return saucepan to heat and cook over moderately high heat, stirring constantly, until milk mixture begins to boil. Boil 1 minute longer, stirring constantly.
- Remove from heat and stir in vanilla extract. (If you must stop for a short while, place a piece of plastic wrap on surface of pudding to prevent a skin from forming).
- Layer 1/2 of the cake into the bottom of a 2-quart souffle dish or glass bowl.
- Spoon 1/3 of the chocolate pudding over the cake. Top with 1/3 of the cookie crumbs, then layer remaining slices of cake to fit in an even layer.
- Set aside 1/2 cup cherry-pie filling. Gently spoon half of remaining filling onto cake in bowl. Repeat layering with another third of chocolate pudding, crumbs, the remaining cherry-pie filling and the remaining chocolate pudding.
- Spoon remaining cookie crumbs around chocolate pudding to form a border. Top chocolate pudding layer with whipped cream, then remaining 1/2 cup cherry-pie filling, placing it in the center.
- Refrigerate trifle, loosely covered, until pudding is well chilled -- 5 to 6 hours.
Crunchy, sweet, fulfilling and so delicious, Waldorf Salad with Dried Cranberries is perfect served ...
When it comes to interesting, flavorful and utterly amazing appetizers and sides, Blue Cheese Potato...
Summer is the season to cook with fresh fruit so Strawberry Ice Cream is a natural fit with its perf...
Simply one of the best recipes we've found for Easter Sunday's holiday meal. Easter Roast Lamb with ...