Chocolate Cherry Trifle

This rich and indulgent Chocolate Cherry Trifle is made with cubes of orange-kissed pound cake, layers of creamy chocolate pudding, tart cherry pie filling, sweet caramel drizzle, and a fluffy topping of Cool Whip. Finished with chopped semi-sweet chocolate and maraschino cherries, it’s a show-stopping no-bake dessert that's perfect for any celebration.

Ingredients

• 1 Sara Lee pound cake, cubed

• Freshly squeezed orange juice (for drizzling)

• 1 (3.4 oz) box chocolate pudding mix

• 1 cup milk

• 1 cup heavy cream

• 1 (21 oz) can cherry pie filling

• Caramel sauce (for drizzling)

• 1 tub Cool Whip

• Semi-sweet chocolate, chopped (for garnish)

• Maraschino cherries (for garnish)

Directions

Prep the Pound Cake:

1. Cube the pound cake and lightly drizzle with freshly squeezed orange juice to moisten. Set aside.

   Make the Pudding:

2. In a mixing bowl, combine the chocolate pudding mix with 1 cup of milk and 1 cup of heavy cream. Whisk until thickened and smooth.

   Assemble the Trifle:

3. In a trifle bowl, layer one-third of the cubed pound cake. Drizzle with caramel sauce. Add a layer of chocolate pudding, followed by a layer of cherry pie filling (about half the can). Repeat the layers—pound cake, caramel, pudding, and cherry pie filling—until you've used all the ingredients, ending with a final layer of pudding.

   Top it Off:

4. Spread Cool Whip over the top layer. Garnish with chopped semi-sweet chocolate and a few maraschino cherries.

   Chill and Serve:

5. Refrigerate for at least 1 hour before serving to allow the flavors to meld.