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All Holiday Recipes >
Mother's Day
Black Forest Trifle
Ingredients:
4 1/2 c Milk
3 oz Unsweetened chocolate
1/3 c Cornstarch
1/2 c Sugar
1/4 tsp Salt
2 tsp Vanilla extract
2 c Cookie crumbs*
1 ea Can cherry pie filling**
* Make cookie crumbs from vanilla wafers, shortbread, or
chocolate chip cookies.
** This should be a 20 oz can - reduced-calorie if
available.
Directions:
1. Put 4 cups of the milk into a large, heavy saucepan.
Add unsweetened chocolate (3 - 1 oz pieces). Heat over
moderate heat, watching carefully, until bubbles form on
milk around edges of pan - milk is then scalded. Remove
from heat and set aside.
2. Put cornstarch, sugar, salt and remaining 1/2 cup
milk into a small bowl. Use a whisk to stir mixture until
all dry ingredients are moistened and no lumps remain. Be
sure mixture is well stirred just before adding to hot
milk.
3. Using a wire whisk, stir hot milk mixture in
saucepan while gradually adding cornstarch-milk mixture.
Return saucepan to heat and cook over moderately high
heat, stirring constantly, until mixture begins to boil.
Boil 1 minute, stirring constantly.
4. Remove from heat and stir in vanilla. Spoon 1/3 of
pudding into a 2 quart soufflé dish or glass bowl. Top
with 1/3 of cookie crumbs.
5. Set aside 1/2 cup cherry-pie filling.
6. Gently spoon half of remaining pie filling onto
crumbs in bowl. Repeat layering with another third of
chocolate pudding, crumbs, the remaining pie filling and
the remaining chocolate pudding.
7. Spoon remaining cookie crumbs around chocolate
pudding to form a border. Fill center with reserved 1/2
cup pie filling.
8. Refrigerate, covered, until pudding is well chilled.
(5-6 hours)
Serves 8
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