Cherry Cherry Trifle

• 1 (15 ounce) box French vanilla cake mix or 1 (15 ounce) box yellow cake mix
• 3 eggs
• 13 cup oil
• 1 12 cups water
• 2 (20 ounce) cans cherry pie filling
• 1 (15 ounce) canof bing cherries in heavy syrup
• 2 (4 ounce) boxes French vanilla instant pudding
• 4 cups milk
• 1 12 teaspoons ground nutmeg
• 1 pint whipping cream, beaten until stiff
• 2 teaspoons vanilla extract
• 3 tablespoons confectioners' sugar or 1 (16 ounce) container Cool Whip

1. Prepare cake as per package directions in a 9x13 pan.
2. Bake in a 9x13 inch pan.
3. Break the cooled cake into small pieces and set aside.
4. Mix the two cans of pie filling and cherries together in a medium bowl and set aside.
5. Prepare pudding mix/milk according to package directions.
6. Stir in nutmeg and let set up in the fridge for 15 minutes.
7. Prepare whipped cream: Beat chilled cream until stiff.
8. Add vanilla and sugar and mix well.
9. First layer:Sprinkle the bottom of a 3 quart clear glass bowl with half of the cake pieces.
10. Second layer: Spread cake with half of the pudding.
11. Third layer: Spoon half of the cherries on the pudding.
12. Fouth layer: spread half of the whipped cream on the cherries.
13. Repeat.
14. Sprinkle top whipped cream layer with a sprinkling of nutmeg.

vanilla cake, eggs, oil, water, cherry pie filling, bing cherries, milk, ground nutmeg, whipping cream, vanilla, sugar

Taken from www.food.com/recipe/cherry-cherry-trifle-106030 (may not work)