For the Trifle:

1 9×13 chocolate cake or brownies, baked according to recipe or box instructions

30 oz (approx. 2 cups) cherry pie filling, store-bought or homemade

4 oz cherry liqueur or cherry brandy (or cherry juice for non-alcoholic version)

2 boxes chocolate pudding (90 g each), prepared per directions

For the Whipped Cream:

1 ½ cups cold heavy cream or double cream

2–4 tablespoons powdered sugar

1 teaspoon pure vanilla extract

For Garnishing:

Fresh cherries

Shaved chocolate or chocolate sprinkles

Powdered sugar or cocoa powder for dusting

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Prepare the Cake: Bake chocolate cake or brownies as directed and allow to cool. Cut into 1-inch cubes.
Prepare the Pudding: Make pudding as directed and let it cool completely.
Prepare the Whipped Cream: In a large bowl, whisk heavy cream, powdered sugar, and vanilla. Start on low speed, then increase to medium-high until stiff peaks form.
Assemble the Trifle:
- Place half of the cake in the bottom of a trifle bowl and press lightly. Drizzle with half of the cherry liqueur or juice.
- Layer half of the pudding, followed by half of the cherry pie filling, then half of the whipped cream.
- Repeat the layers with the remaining ingredients, finishing with whipped cream on top.
Chill: Cover and refrigerate for 1–4 hours or overnight for best results.

Garnish and Serve: Decorate with fresh cherries, chocolate shavings, or sprinkles. Serve chilled.

Make-Ahead Tip: Prepare cake, pudding, and whipped cream up to 2 days in advance. Store separately until ready to assemble.
Storage: Keep trifle in an airtight container in the refrigerator for up to 3 days.
Alcohol-Free Option: Substitute cherry liqueur with cherry juice or syrup.