Recipe: Cherry Trifle (using pudding, pound cake, and pie filling)

CHERRY TRIFLE

1 (4 serving size) pkg. instant vanilla pudding and pie filling
2 cups cold milk
1 (10 3/4 oz.) pound cake
1/4 cup orange juice
1 (21 oz.) can Comstock or Wilderness More Fruit Cherry Fruit Pie Filling
1 1/2 cups frozen whipped topping, thawed, divided use
1/2 cup sliced almonds, toasted

Prepare pudding with milk as directed on pkg.; let stand 5 minutes.

Cut cake into 1/4-inch slices; brush slices with orange juice. Line bottom and sides of 2 quart serving bowl with 1/3 cake slices.

Layer 1/2 pudding, 1/3 fruit filling, 1/2 cup whipped topping, and 1/3 cake slices. Repeat layers.

Spread remaining whipped topping over all. Spoon remaining fruit filling into center, leaving a 1-inch border. Sprinkle almonds around edge.

Refrigerate 30 minutes. Trifle can be refrigerated overnight, if desired.

Makes 8 servings
Source: Birds Eye - Comstock/Wilderness