Cherry Cheesecake Trifle Ala Laurie Sanders

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 1 loaf sugar-free pound cake
• 1 (5/8 ounce) box sugar-free black cherry jell-o (large box)
• 16 ounces frozen pitted unsweetened cherries (black cherries if you can find them)
• 1 (1 ounce) box sugar-free cheesecake instant pudding mix
• 1 (8 ounce) container cool whip

Recipe

• 1 slice pound cake and cut into six cubes per slice.
• 2 place 1 slice worth of cubes in the bottom of each parfait glasses (i used 6 glasses).
• 3 prepare jello in separate bowl by using 2 cups boiling water, then fill a 2 cup measure with ice cubes most of the way and add some cold water to make 2 cups of ice water. (i never have to remove unmelted cubes because they always melt.).
• 4 then add the frozen cherries and stir well.
• 5 place in freezer for about 10 minutes, stir and place in fridge for another 5 minutes.
• 6 spoon about 1/3 cup of jello and cherries into each glass. return to fridge to finish setting up.
• 7 once jello is set firm, prepare cheesecake pudding as instructed and quickly pour 1/3 cup of pudding (or more) into each glass.
• 8 lastly, top each parfait with cool whip to fill up the glasses and cover and chill.
• 9 you can serve it immediately or it will hold well for 24-48 hours in the fridge.