Cherry Cheesecake Trifle Ala Laurie Sanders

• 1 loaf sugar-free pound cake
• 1 (5/8 ounce) box sugar-free black cherry Jell-O (large box)
• 16 ounces frozen pitted unsweetened cherries (black cherries if you can find them)
• 1 (1 ounce) boxsugar-free cheesecake instant pudding mix
• 1 (8 ounce) container Cool Whip

1. Slice pound cake and cut into six cubes per slice.
2. Place 1 slice worth of cubes in the bottom of each parfait glasses (I used 6 glasses).
3. Prepare jello in separate bowl by using 2 cups boiling water, then fill a 2 cup measure with ice cubes most of the way and add some cold water to make 2 cups of ice water.
4. (I never have to remove unmelted cubes because they always melt.
5. ).
6. Then add the frozen cherries and stir well.
7. Place in freezer for about 10 minutes, stir and place in fridge for another 5 minutes.
8. Spoon about 1/3 cup of jello and cherries into each glass.
9. Return to fridge to finish setting up.
10. Once jello is set firm, prepare cheesecake pudding as instructed and quickly pour 1/3 cup of pudding (or more) into each glass.
11. Lastly, top each parfait with Cool Whip to fill up the glasses and cover and chill.
12. You can serve it immediately or it will hold well for 24-48 hours in the fridge.

sugar, black cherry, cherries, cheesecake instant pudding

Taken from www.food.com/recipe/cherry-cheesecake-trifle-ala-laurie-sanders-465671 (may not work)