Sunny's Nunya Business Chocolate, Cherry and Whip Trifle

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  • Level: Easy
  • Total: 1 hr 25 min (includes chilling time)
  • Active: 25 min
  • Yield: 10 to 12 servings
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Whipped Layer:

16 ounces whipped cream cheese

1/4 cup granulated sugar 

One .14-ounce packet unsweetened cherry-flavored soft drink mix

Two 8-ounce tubs whipped topping 

Two 14.5-ounce cans red tart cherries in water, drained, cherry water reserved, cherries chopped

Cake Layer:

1/2 teaspoon almond extract

16 creme-filled chocolate cake treats, such as Suzie Q's 

1 cup toasted sliced almonds

Cherry ice cream or sorbet, for serving


Special equipment:
a food-safe spray bottle; a trifle dish
  1. For the whipped layer: In a stand mixer or with an electric hand mixer, blend the cream cheese, sugar and soft drink mix powder until smooth. Scrape down the insides of the bowl intermittently to fully mix. Add the whipped topping and mix until one color, scraping down the sides to incorporate. Gently fold in the chopped cherries.
  2. For the cake layer: Add the reserved cherry water and almond extract to a spray bottle and shake to combine (see Cook's Note).
  3. Layer the bottom of a trifle dish with one layer of the chocolate cake treats. Spray the cake layer with a few nice spritzes of the cherry water mixture; this shouldn't make them dripping wet--just moist with a light saturation (think about how you use cooking spray). Top the cake layer with half of the whipped layer, then repeat with another cake layer, cherry water spritz and whipped layer. Top with the almonds.
  4. Refrigerate at least 1 hour. Serve with ice cream or sorbet.

Cook’s Note

If you don't have a spray bottle, this mixture can be brushed on with a pastry brush.

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