Cherry Cheesecake Trifle Recipes

Steps:

• 1. Slice pound cake and cut into six cubes per slice. Place 1 slice worth of cubes in the bottom of each parfait glasses (I used 6 glasses).
• 2. Prepare jello using the speed set method found on the jello box and pour in the frozen cherries. Place in freezer for about 10 minutes, stir and place in fridge for another 5 minutes. The spoon about 1/3 cup of jello and cherries into each glass. Return to fridge to finish setting up.
• 3. Once jello is set firm, prepare cheesecake pudding as instructed and quickly pour 1/3 cup of pudding (or more) into each glass.
• 4. Lastly, top each parfait with Cool Whip to fill up the glasses and cover and chill. You can serve it immediately or it will hold well for 24-48 hours in the fridge.

Steps:

• In a large bowl, combine 1-3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat the whipped topping mix, vanilla and remaining milk until stiff peaks form., Cut cake into 1/2-in. cubes; place half in a 3-qt. glass bowl. Sprinkle with 1 tablespoon cherry juice. Top with half of the pie filling, half of the pudding and 1/4 cup of chocolate syrup. Repeat layers. Top with whipped topping and remaining syrup. Sprinkle with coconut and almonds. Cover and refrigerate for at least 4 hours.

Steps:

• Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
• Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.

Steps:

• Beat cream cheese till light and fluffy, blend in vanilla yogurt.
• In a smaller bowl mix pudding mix and milk till thickened, blend into cream cheese mixture- fold in all the whipped topping except about 1 Cup.
• In a 4 quart bowl (or trifle bowl) evenly spread half the cream cheese mixture in bottom of bowl, top with half the angel food cake cubes, press these down lightly with the back of a spoon.
• Spread 1 can of cherry pie filling over cake, covering completely.
• Repeat layers.
• Spread the reserved 1 cup whipped topping over last layer of cherry filling.
• Cover and chill overnight before serving.
• This will keep in the fridge for 2 weeks-- IF it lasts that long!

Steps:

• Make topping:
• Combine dried cherries and reserved juice from thawed cherries in medium saucepan. Bring to boil. Remove from heat. Cover; let steep 20 minutes.
• Mix cherry jam, brandy and cornstarch in small bowl to blend. Stir into dried cherry mixture. Add thawed cherries. Stir over medium heat until mixture boils and thickens, about 1 minute. Cool slightly; chill until cold. (Can be prepared 2 days ahead. Keep refrigerated.)
• Make crust:
• Finely grind almonds in processor. Add cracker crumbs, sugar and butter. Process until clumps form. Press mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Chill 30 minutes.
• Make filling:
• Position rack in center of oven; preheat to 350°F. Blend all ingredients except sliced almonds in processor just until smooth, scraping down sides of bowl several times. Transfer filling to crust. Bake until edges of cheesecake are puffed and center is just set, about 50 minutes. Remove from oven. Run knife around pan sides to loosen cake. Chill cake uncovered overnight.
• Release pan sides from cake. Transfer cake to platter. Spoon topping evenly over cake, leaving 1/2-inch border around edge. Garnish cake with sliced almonds.

Steps:

• Place cake cubes in large bowl. Sprinkle with liqueur if desired; let stand 30 minutes. In a medium bowl, combine confectioners' sugar and cream cheese; beat until blended. Reserve 2 tablespoons whipped topping; fold remaining topping into cheese mixture. Stir topping mixture and pecans into cake cubes; mix well. Spoon cake mixture into a pretty glass or crystal bowl. Spread cherry filling evenly over top. Or, if desired, layer one-half cake mixture and cherry filling; repeat layers.) Cover; refrigerate at least 3 hours. Garnish servings with reserved topping.

Steps:

• In a medium bowl, combine cream cheese and sweetened condensed milk. Beat with an electric mixer until smooth. Stir in 1/2 of whipped topping and almond extract; set aside. Tear angel food cake into 1 inch pieces.nnPlace 1/3 of cake pieces in bottom of a trifle bowl. Spoon 1/3 of cream cheese filling over cake, and top with 1/3 of pie filling. Repeat layers twice more. Spread remaining whipped topping over top of trifle, sealing to edges. Garnish with additional pie filling and sliced almonds if desired.