Cherry Trifle

Cherry Trifle
Photo by Quentin Bacon


  • 4 cups fresh cherries, pitted, or two 12-ounce bags frozen pitted cherries
  • 12 ladyfingers
  • 1/3 cup brandy
  • 8 ounces cream cheese
  • ½ cup confectioners' sugar
  • 2 cups heavy cream
  • ½ cup (2 ounces) sliced almonds, toasted
  • + 1 more ingredients
    • ½ cup grated dark chocolate

In a medium saucepan, combine the cherries and brandy. Bring to a simmer and cook until the cherries are soft but still hold their shape, about 7 minutes. Remove from heat and cool to room temperature. Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the heavy cream and ...

View full recipe at My Recipes


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