1 (8 inch) gluten free chocolate cake or brownies
(preferably made the day before)
1 cup heavy whipping cream
2 teaspoons granulated
Cocoa powder, grated chocolate or chocolate curls* for garnish
cherries for garnish
Prepare the Jell-O gelatin according to the directions except only use 1 cup
of cold water instead of two. Let firm up for at least 4 hours or you can make the
day ahead. Cut into about 1-inch squares.
Mix the reserved juice from the can of tart cherries with the maraschino cherry
Prepare the instant Jello pudding per the instructions using 2 1/2 cups of milk
instead of three. Let the pudding set up for 5 minutes.
Cut the cake or brownies into about 1 inch square pieces, you do not have to
be very precise. Layer half of the cake into the bottom of a trifle bowl or clear
glass serving bowl. Spoon some of the cherry juice mixture onto the cake, enough
to moisten the cake but not drown it. Layer 1 can of drained tart cherries over
the moistened cake making sure the cherries go all the way out to the edges so they
show up in the layers. Top with half of the pudding. Top with the cubed Jell-O then
add the remaining pudding, another layer of cake (moisten the same way as the first
layer), and the remaining can of drained cherries.
Whip the cream on high speed with the sugar until soft peaks form. Spread over
the top of the trifle. Top with a dusting of cocoa powder, some grated chocolate
or chocolate curls and maraschino cherries.
Refrigerate for about an hour to let
the flavors meld or up to several hours ahead.
* To make chocolate curls, take a bar of chocolate and warm it for about 15 seconds
in the microwave. Run a vegetable peeler down the side of the chocolate. If curls
do not form then the chocolate is not warn enough, warm a few more seconds. Keep
cold until using.
Recipe developed by Carol Kicinski.
Reprinted with permission from
the National Cherry Growers Foundation.