Trifle is a beautiful sight to behold, with it's many luscious layers peeking out through an elegant glass bowl. I love preparing trifle because it is so quick and easy. In this recipe for Gluten Free Black Forest Trifle, I used leftover frozen gluten free chocolate cupcakes. Trifles are very forgiving to gluten free cake that may be a wee bit on the dry side due to spending time in the freezer; the moisture from the pudding and pie filling moisten the cake and give it new life.
The best thing about trifle is that you can get super-creative with it; whatever flavors of cake, pie filling, and pudding you have on hand will work in your favor to create endless varieties of delicious trifles.
Let me know what gluten free trifle flavor combinations you come up with!
Gluten Free Black Forest Trifle
8 or 9 inch gluten free chocolate cake, OR 12 gluten free chocolate cupcakes, cut into bite sized cubes (this is a great way to use leftover un-frosted cake!)
1 large can or 2 small cans cherry pie filling
1 batch prepared chocolate pudding
1 large tub whipped topping (I used Cool Whip)
Chocolate cake crumbs as garnish, optional
In a large clear glass trifle or serving bowl layer the ingredients in the following order:
1/2 of the cake cubes
Cherry pie filling
Remaining cake cubes
Sprinkle cake crumbs over whipped topping to garnish if desired. Refrigerate until serving. Yield: approximately 10 servings.