Name: Cherry Delight Trifle
Ingredients: 14 oz can condensed milk; 1 1/2 cup cold water; 5 oz package cheesecake Jello instant pudding mix; 5 cups heavy cream; 11 oz graham crackers wafer cookies; 3 cups homemade maraschino cherries (see recipe below); 1 box vanilla cake mix; 3 eggs; 1/3 cup olive oil (or vegetable oil); 3 cups tart cherries, frozen; 1 cup sugar; 1 cup water; 1/2 lemon, juiced; 1 teaspoon pure vanilla extract

Description

This cherry delight trifle layers vanilla cake, cream cheese pudding, cherry compote, and Biscoff cookie crumbs for a modern twist on classic cherry delight. Perfect for holiday parties, Christmas dessert tables, and festive trifle lovers.

Ingredients

Units Scale

14 oz can condensed milk
1 1/2 cup cold water
5 oz package cheesecake Jello instant pudding mix
5 cups heavy cream
11 oz graham crackers wafer cookies
3 cups homemade maraschino cherries (see recipe below)
1 box vanilla cake mix
3 eggs
1/3 cup olive oil (or vegetable oil)

Homemade Cherry Compote

3 cups tart cherries, frozen
1 cup sugar
1 cup water
1/2 lemon, juiced
1 teaspoon pure vanilla extract

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Instructions

Make cherry compote. In a skillet over medium heat, add sugar, water, cherries, lemon juice and vanilla. Stir to incorporate. Let it simmer to thicken for 8-10 minutes. Once thickened, let it cool while you make the rest of the layers.
Make pudding. In an electric mixer, whisk condensed milk and cold water until combined. Pour in pudding mix and whisk until pudding is smooth. Pour instant pudding mixture into an airtight container and seal with lid. Leave in the fridge for at least 30 minutes to chill.
Make cake. Grease a cake pan with butter. Using a boxed cake mix, make cake batter according to package instructions. Pour mixture into greased cake pan. Bake according to package instructions.
Remove cake from oven and cool completely on cooling rack. This should take about an hour.
Make homemade whipped cream. Using an electric mixer on medium-high speed, whisk cream until it starts to thicken and stiff peaks form. The cream should stand up straight on the whisk when you pull it out of the mixer.
Remove 1 cup of whipped cream for the trifle topping. Fold the rest of the whipped cream into the cheesecake pudding until evenly mixed and fluffy.
Assemble cherry trifle. First spread a layer of pudding on the bottom of the dish. Next, crumble cake cubes over pudding. Next add a layer of fruit cherry compote. Top with a layer of pudding. The final layer will be Biscoff cookie crumbles. Repeat 1-2 more times until the trifle is filled.
Top with extra whipped cream, cherries and Biscoff crumbles. Scoop into serving cups and enjoy!