Almond Angel Trifle Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Vanilla regular pudding and pie filling3 Ounce (1 Package)
 Chilled whipping cream/1 envelope dessert topping mix1 Cup (16 tbs)
 Almond extract1 Teaspoon
 Canned pineapple chunks13 1⁄4 Ounce, drained and cut up (1 Can)
 White angel food cake1 , torn into 1-inch pieces
 Toasted slivered almonds1⁄2 Cup (8 tbs)
 Chopped maraschino cherries1⁄2 Cup (8 tbs)

Directions

Prepare pudding and pie filling as directed on package for pudding.
Cool.
In chilled bowl, beat whipping cream until stiff.
Fold extract, whipped cream and pineapple into pudding.
Spread cake pieces in oblong pan, 13 X 9 X 2 inches.
Spread pudding mixture over cake pieces.
Sprinkle with almonds and cherries.
Refrigerate at least 8 hours.
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