- 4 hours
- 2 hours
- 8 to 10
- Combine the instant chocolate pudding and the milk in a large bowl according to package instructions. Place in the refrigerator to set.
- In a saucepan over medium heat, cook the cherries until they reach a simmer approximately 10 minutes, then add ¾ cup sugar and the cornstarchâstirring often but gently. Simmer until thoroughly heated, another few minutes. Remove from heat and let it cool, then pop it in the fridge until you need it. (Or you can substitute canned pie filling if you prefer.)
- Using a stand mixer, whip together the heavy cream, ¼ cup sugar, and the vanilla until stiff peaks form.
- In a large trifle bowl, layer the ingredients as follows: half of the chocolate cake, half of the chocolate pudding, half of the cherries, half of the whipped cream, the second half of the cake, the second half of the pudding, the second half of the cherries, and top with the second half of the whipped cream. Garnish with cherries and grated chocolate.