black forest trifle

This easy dessert features layers of chocolate cake, rich pudding, and tangy cherry pie filling, all topped with whipped cream. Perfect for any occasion, this trifle comes together in under 2 hours.

Black Forest Trifle

box XOXO Chocolate Cake Mix

21 oz can cherry pie filling

oz whipped cream topping

3.9 oz box chocolate instant pudding

milk (for pudding)

Preheat your oven and bake the chocolate cake according to the package instructions.

Allow the cake to cool completely, then break it into approximately 1" pieces.

Prepare the Cake

In a mixing bowl, combine the chocolate instant pudding mix with 1 1/2 cups of milk.

Mix until the pudding thickens. Note: For dairy-free milk, use a thicker option (not almond milk as it won't thicken properly).

Prepare the Pudding

Layer 1: Place half of the cake pieces at the bottom of a trifle dish or large bowl.

Layer 2: Spread half of the chocolate pudding over the cake pieces.

Layer 3: Spoon half of the cherry pie filling over the pudding.

Layer 4: Add the remaining cake pieces on top of the cherry pie filling.

Layer 5: Spread the remaining chocolate pudding over the cake pieces.

Layer 6: Top with the remaining cherry pie filling.

Assemble the Trifle

Spread the whipped cream topping evenly over the top layer of cherry pie filling.

Top with Whipped Cream

Refrigerate the trifle for at least 30 minutes to allow the layers to set.

Serve chilled and enjoy!

Chill and Serve

“If you prefer trifle served the classic way, so be it – just make sure you try this flavour combo!”- Abigail Donnelly

Black Forest trifle

For the jelly:

blueberries

x 750 ml rosé Prosecco bottle

sugar

gelatine,

For the boozy cherries:

x 750 ml Woolworths glühwein, bottle sugar 200 g

cinnamon

star anise

orange, peel

cherries

Woolworths berry mini tea cakes, halved,

g dark chocolate, melted,

fraîche,

boozy cherries,

Method

1. To make the jelly, heat the blueberries with the Prosecco and sugar for 15 minutes. Squeeze the water out of the gelatine and whisk it into the blueberry mixture until fully incorporated. Remove from the heat, blend and strain through a muslin cloth. Pour into a 23 cm mould and chill overnight.2. To make the boozy cherries, place the wine, sugar, spices and orange peel in a large saucepan and simmer for 30 minutes. Add the cherries, then allow to stand overnight. Before serving, bring back to a simmer and reduce the liquid by half.3. To serve, unmould the jelly onto a plate. Serve with the tea cakes, chocolate, crème fraîche and boozy cherries and let everyone help themselvesFind more trifle recipes here.Photographs: Jan RasProduction: Abigail DonnellyFood Assistant: Lerato Motau

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Top 2 black forest trifle recipes from across the web

The most viewed black forest trifle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Black Forest Trifle

Black Forest trifle

The most viewed black forest trifle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine