A delightful and easy-to-make dessert featuring layers of creamy filling, cherry topping, and soft cake.
In a medium bowl, combine the softened cream cheese and sweetened condensed milk.
Ensure the cream cheese is at room temperature for easier mixing.
Beat the mixture with an electric mixer until smooth and creamy.
Scrape down the sides of the bowl to ensure everything is well combined.
Fold in the whipped topping and vanilla extract until well incorporated.
Use a gentle folding motion to keep the mixture light and airy.
Cut the pound cake into 1-inch cubes.
Use a serrated knife for clean cuts.
Layer one-third of the cake cubes in the bottom of the trifle bowl.
Arrange the cubes evenly for a stable base.
Spread one-third of the cream cheese mixture over the cake cubes.
Smooth the layer with a spatula for an even finish.
Top with one-third of the cherry pie filling.
Spread the filling to the edges for a uniform appearance.
Repeat the layers two more times, finishing with the remaining whipped topping.
Press gently on each layer to compact slightly without squishing.
Garnish with sliced almonds and additional cherry pie filling if desired.
Chill the trifle for at least an hour before serving for best results.
Serve the trifle in individual bowls and enjoy.
Use a large spoon to scoop out portions, ensuring each serving has all layers.
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