Mom’s Cherry Pie Trifle
This Cherry Pie Trifle is a great summertime dessert. The yellow cake gives it a light but filling taste and the cherry pie filling has a yummy satisfying bite that will keep you and your family coming back for more. This Cherry Pie Trifle is made with only 6 ingredients needed and 45 minutes to spare, this dessert is a delicious and easy choice. It’s great for any summertime gathering or that banquet event on your calendar. Even the pickiest eaters will be asking for more. So stop stressing about what delightful treat to prepare for after your meal and choose this tasty and light dessert that everyone will love.
Cherry Pie Trifle
- 1 yellow cake cubed into 1½ in cubes
- 6.8 oz boxes of instant vanilla pudding mix
- 42 oz cherry pie filling
- 40 oz crushed pineapple drained
- 2 – 16 oz frozen whipped topping thawed
- 2 cups pecans chopped
- Prepare pudding according to directions on box.
- Cut cake into 1 1/2 in cubes.
- Layer cubed cake, pie filling, pineapple, pudding, whipped toppings and pecans. Repeat the layers two times.
- Cover and refridgerate before serving.
Did You Know
The name trifle was used for a dessert like a fruit food in the sixteenth century; by the eighteenth century, Hannah Glasse records a recognizably modern trifle, with the inclusion of a gelatin jelly. Many of the ingredients used in ancient trifles can be found in meats and other products found today. According to some scholars, trifle cakes might be the origin of modern sandwich cakes.
The earliest use of the name trifle was in a recipe for a thick cream flavored with sugar, ginger, and rosewater, in Thomas Dawson’s 1585 book of English cookery The Good Huswifes Jewell. Trifle evolved from a similar dessert known as a fool, and originally the two names were used interchangeably.