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    Easy Chocolate Trifle


    Source of Recipe


    The Pastry Shop

    List of Ingredients




    1 Sara Lee Pound cake, thawed
    1 tablespoon vanilla extract
    2 cups of cool whip
    1 lrg. pkg. instant chocolate pudding mix
    1/2 c. maraschino cherries; chopped
    1 c. chopped nuts

    Recipe



    Prepare pudding as package directs. Chill. Slice the pound cake
    thin. Butter or spray 9 x 13 inch dish. Place half of the cake
    slices on the bottom of prepared dish. Spread evenly half of the
    pudding mixture over the cake. Repeat layers. Sprinkle chopped
    cherries evenly over the top of the pudding. Spread cool whip over
    all. Sprinkle top with nuts. Refrigerate until well chilled (if
    possible overnight). You can substitute vanilla pudding if desired.
 

 

 

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