Black Forest Trifle

• 2 pkg. chocolate covered cream-filled rolls (approximately 20; I use Little Debbie)
• 1 large (12 oz.) Cool Whip
• 2 (3 oz.) pkg. vanilla instant pudding
• 2 c. milk
• 1 can cherry pie filling

1. Cut rolls lengthwise in half.
2. Arrange vertically around outside of 3-quart glass bowl (cut side out).
3. Chop coarsely more of rolls (enough for layer in bowl).
4. In large bowl, mix pudding as label directions state, using only 2 cups of milk.
5. Fold in Cool Whip except for 1/4 cup reserved for top.
6. Spoon half of pudding mixture into 3-quart bowl; top with chopped cake rolls, then half of cherry pie filling.
7. Top with remaining pudding mixture.
8. Make an indentation in center of pudding mixture; spoon in remaining cherry pie filling.
9. Cut some of reserved cake rolls crosswise in 1/2-inch slices.
10. Garnish with cake roll slices and reserved Cool Whip.
11. Refrigerate until cooled, at least 2 hours.

chocolate covered cream, vanilla instant pudding, milk, cherry pie filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=569455 (may not work)