Decadent, delicious and only 5 Weight Watchers points
- Carbohydrate 52.8184229166667 g
- Cholesterol 15.3066666666667 mg
- Fat 5.6704575 g
- Fiber 1.08250001378357 g
- Protein 2.15009083333333 g
- Saturated Fat 1.95468625 g
- Serving Size 1 1 Serving (148g)
- Sodium 216.585291666667 mg
- Sugar 51.7359229028831 g
- Trans Fat 0.291491166666665 g
- Calories 273 calories
Step-by-step
- Combine Cocoa, cornstarch and sugar substitute in a saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat for five minutes until mixture is thick, stirring constantly. Remove from heat. Add margarine and vanilla, stirring until margarine melts. Pour into a bowl and cover surface of pudding with plastic wrap; chill.
- Cut pound cake into one inch cubes. Arrange half of cake cubes in a 3 quart trifle bowl, and brush with 2 tablespoons orange juice. Spoon half of cherry pie filling over cake cubes. Spread half of the chocolate pudding over cherry pie filling. Top with half of whipped topping. Repeat layers with remaining cake cubes, liqueur, cherry pie filling, chocolate pudding, and whipped topping. Cover and refrigerate at least 8 hours. Garnish with fresh cherries and chocolate curls, if desired (I used the cherries, but not the chocolate curls).
Mastering the Chocolate Pudding Base
Whisking dry cocoa and cornstarch thoroughly with cold milk before applying heat prevents persistent lumps. Cook the mixture over medium heat for precisely five minutes while stirring constantly to activate the starch fully without scorching the dairy solids. Pressing plastic wrap directly against the hot pudding surface during chilling stops a tough skin from forming on top.Layering Without Sinking
Cutting pound cake into uniform one-inch cubes ensures even distribution of weight across the trifle bowl. Brushing the cake lightly with orange juice introduces moisture without dissolving the crumb structure. Spreading each component gently rather than dumping it guarantees distinct visual tiers of chocolate, fruit, and sponge.Timing the Refrigeration
Allowing the assembled trifle to rest for at least eight hours lets the cake absorb surrounding moisture and soften uniformly. Chilling overnight melds the tart cherry notes with the bittersweet cocoa layer. Keeping the dish covered tightly in the refrigerator prevents it from absorbing ambient odors during the long rest.
