Recipe Image

Black Forest Trifle

  • 30 m
  • 1 h
Diabetic Living Magazine
“Sugar-free cake and pudding mixes make this rich, cherry-studded chocolate cake recipe diabetic-friendly.”


    • 1 (9 ounce) package no-sugar-added low-fat chocolate cake mix
    • 1 (4 ounce) package sugar-free instant chocolate pudding mix
    • 2 cups fat-free milk
    • 1 pound fresh pitted dark sweet cherries or one 16-ounce package frozen unsweetened pitted dark sweet cherries, thawed and well drained
    • 2 cups fat-free frozen whipped dessert topping, thawed
    • Unsweetened cocoa powder (optional)


  • 1 Prepare cake mix according to package directions using an 8-inch square or round cake pan. If desired, line cake pan with parchment paper; continue as directed. Cool cake in pan on a wire rack for 10 minutes; remove cake from pan and remove parchment if used. Cut cake into 1-inch pieces.
  • 2 Meanwhile, prepare pudding mix according to package directions using the 2 cups fat-free milk; cover and chill about 30 minutes or until set.
  • 3 Place half of the cake cubes in a 3-quart trifle bowl. Spoon half of the cherries over cake; spread half of the pudding over cherries and top with half of the whipped topping. Repeat layers. If desired, sprinkle with cocoa powder.
  • To make ahead: Prepare as directed. Cover and chill for up to 4 hours.
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