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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cherry Trifle Cake

Makes: 8 servings
Prep 20 mins Chill Up to2 hrs
Cherry Trifle Cake
  • 1 9 1/2 inch  tart-shaped sponge cake or 8 individual sponge cakes or shortcakes
  • 1/2  cup  cherry or orange juice*
  • 1/4 8  ounce container  frozen whipped dessert topping, thawed
  • 1 6  ounce carton (2/3 cup)  cherry-vanilla or desired flavor yogurt
  • 2  cups  fresh light or dark sweet cherries, such as Rainer or Bing

1. Place cake(s) on a serving platter; sprinkle with juice. Set aside.

2. In a small mixing bowl stir together whipped topping and yogurt; spread onto cake(s). Cover and chill for up to 2 hours.

3. Before serving, remove stems from cherries; halve and remove pits. Arrange cherries, cut side down, on top of the yogurt mixture. Makes 8 servings.

From the Test Kitchen
  • Spread yogurt mixture over cake. Cover and chill for up to 2 hours. Add cherries before serving.
  • If you wish to put some sherry in a cherry dessert, substitute 2 to 4 tablespoons of cream sherry for an equal amount of the fruit juice.
Nutrition Facts (Cherry Trifle Cake)
  • Servings Per Recipe 8,
  • cal. (kcal) 146,
  • Fat, total (g) 3,
  • chol. (mg) 27,
  • sat. fat (g) 2,
  • carb. (g) 28,
  • fiber (g) 1,
  • pro. (g) 3,
  • vit. A (RE) 21,
  • vit. C (mg) 2,
  • sodium (mg) 76,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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