"This gluten free Black Forest Trifle
couldnt be simpler, it feeds a crowd and I must say looks
pretty spectacular all layered in a trifle bowl." - TV Chef
- 1 (8-serving) box black cherry or cherry
2 (11-ounce) cans red tart cherries, liquid from 1 can reserved
3 tablespoons maraschino cherry juice (from a jar of maraschino
1 (6-serving) box instant vanilla pudding
2 1/2 cups milk
1 (8-inch) gluten-free chocolate cake or brownies (preferably
made the day before)
1 cup heavy whipping cream
2 teaspoon granulated sugar
Cocoa Powder, grated chocolate or chocolate curls* for garnish
Maraschino Cherries for garnish
- Prepare the Jello gelatin according to
the directions except only use 1 cup of cold water instead of
two. Let firm up for at least 4 hours or you can make the day
ahead. Cut into about 1-inch squares.
- Mix the reserved juice from the can of
tart cherries with the maraschino cherry juice.
- Prepare the instant Jello pudding per
the instructions using 2 1/2 cups of milk instead of three. Let
the pudding set up for 5 minutes.
- Cut the cake or brownies into about 1
inch square pieces, you do not have to be very precise. Layer
half of the cake into the bottom of a trifle bowl or clear glass
serving bowl. Spoon some of the cherry juice mixture onto the
cake, enough to moisten the cake but not drown it. Layer 1 can
of drained tart cherries over the moistened cake making sure
the cherries go all the way out to the edges so they show up
in the layers. Top with half of the pudding. Top with the cubed
Jello then add the remaining pudding, another layer of cake (moisten
the same way as the first layer), and the remaining can of drained
- Whip the cream on high speed with the
sugar until soft peaks form. Spread over the top of the trifle.
- Top with a dusting of cocoa powder, some
grated chocolate or chocolate curls and maraschino cherries.
Refrigerate for about an hour to let the flavors meld or up to
several hours ahead.
Makes 9 servings.
*To make chocolate curls, take a bar of
chocolate and warm it for about 15 seconds in the microwave.
Run a vegetable peeler down the side of the chocolate. If curls
do not form then the chocolate is not warn enough, warm a few
more seconds. Keep cold until using.
Recipe by Carol Kicinski of Simply...Gluten-free
Recipe and photograph provided courtesy
of Nationalcherries.com; through ECES, Inc., Electronic Color