Easy Christmas Cherry Trifle

Christmas Cherry Trifle by Tracy Carpenter

INGREDIENTS

• 1 - 21 oz. can cherry pie filling
• 1 - 15 oz. can dark sweet cherries
• 1 - 8 oz. tub cool whip
• 1 can sweetened condensed milk
• Store bought pound cake
• 1 box mini vanilla wafers
• 1 small box white chocolate instant pudding (optional)

INSTRUCTIONS

1. Mix the pie fill with the dark sweet cherries. Mix sweetened condensed milk cool whip together. If you want a thicker more stable cream filling, add about half a box of instant pudding to the cream mixture and allow it to thicken before layering. A thicker filling will create cleaner lines for your presentation. If you aren't concerned about the appearance of the trifle, use the cream filling without adding instant pudding.
2. Slice the pound cake in two layers, then cut each layer in 1 inch strips. Now cut each strip into 1 inch cubes.
3. Start layering in this order : Cubed pound cake, cherry filling, cream filling, Vanilla wafers, cherry filling, and then cream filling. Repeat the layers until all are used up. (You can arrange the layers anyway you want.) The final layer , top with cream filling and remaining cherries.
4. The best time to make your trifle is 12-24 hours before serving. This gives it time to macerate and allows flavors to blend and combine.

NOTES

This recipe will work in a punch bowl, mason jar, clear plastic cup, wine glass or tea glass. Just make sure your dish or cup is sparkling clean.