Tony Claxton's Recipes
Pound Cake/Cherry Trifle		    

Instead of pecans, you can use other nuts. Almonds would be good.

                                   

Ingredients
1 can (21 oz) - Pineapple Tidbits
1 lb - Pound Cake
1 can (21 oz) - Cherry Pie Filling
1 pkg (8 oz) - Cream Cheese, softened
2 cups - Powdered Sugar
1/2 t - Almond Extract
1 carton (8 oz) - Frozen French Vanilla Whipped Topping; thawed and divided
1/2 cup - Toasted, Chopped Pecans (optional)
Maraschino Cherries (optional)


Instructions
  • Drain pineapple, reserving juice
  • Cut pound cake into 1/2" cubes and sprinkle with all but 2T of reserved juice
  • Mix drained pineapple and cherry pie filling and refrigerate until needed
  • Cream cream cheese and powdered sugar until thoroughly combined with no lumps of cheese and stir in almond extract and reserved pineapple juice
  • Fold in whipped topping, reserving enough to decorate top of trifle
  • In a trifle bowl, layer 1/2 cake cubes, 1/2 cream cheese mixture and 1/2 pineapple/cherry mixture. Repeat layers ending with pineapple/cherry mixture
  • Decorate top of trifle with dollops of topping
  • If desired, sprinkle crushed pecans over top of trifle and place a maraschino cherry on each dollop of topping


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