This easy yet elegant trifle is made with one of the most beautiful fruits ever grown, Rainier Cherries! Not only are they pretty but naturally sweet, too!
1-1/2lbscherryfresh Rainier Cherries recommended, pitted and cut in half
10.75ozbutter pound cakesliced into 26 equal pieces
1envelopewhipped toppingdry mix (Dream Whip)
12cherrywhole with stems for garnish
In large bowl of electric mixer combine box of vanilla pudding, dry whipped topping and milk. Beat with electric mixer for 4 minutes until pudding mixture becomes thick like custard. Add teaspoon of almond extract and continue beating until extract is well combined. Set aside.
In large glass bowl or trifle bowl, layer 13 of the pound cake slices in a single layer at the bottom of the bowl. Drizzle pound cake slices with ¼ cup cran-cherry juice.
Spread ½ the pudding mixture on top of the pound cake and layer half of the cut cherries on top of the pudding mixture.
Spread 2 cups of the cool whip on top of the cut cherries and repeat layers by layering the rest of the pound cake on top of the cool whip, sprinkling the pound cake with the rest of the cran-cherry juice and layer the rest of the pudding on top of the pound cake.
Layer the rest of the halved cherries on top of the pudding layer and top with 2 cups of cool whip. Garnish the top of the trifle with fresh whole Rainier Cherries and sprinkle with toasted almonds.
Refrigerate until ready to serve.
Use prepared butter pound cake found in your grocer’s bakery.