Auriol Jackson's Cherry Jell-O Trifle

During the 1980s, I attended St. Margaret's Parish in downtown Washington, D.C. One of the parishioners shared this recipe in the parish's cookbook, Holy Smoke.

12 ladyfingers
1/2 cup sherry or port
cherry or currant jelly
1-3 ounce package cherry Jell-O
1-16 ounce can sweet cherries, drained
2 tablespoons brown sugar
2 teaspoons cocoa
1 small package instant pudding or pie filling
whipping cream

Split the ladyfingers and spread with the jelly. Sandwich the ladyfingers and arrange in the bottom of a large glass dish or trifle mold. Pour the sherry or port over the ladyfingers.

Prepare the gelatin according to package directions. Let the gelatine cool (but not jell!), then pour over the ladyfingers. Drain the cherries, and arrange them over the ladyfingers. Mix the brown sugar and cocoa together and spinkle on top of the cherries. Chill in the refrigerator until firm.

Make the pudding mix according to the package directions (it should yield two cups). If the pudding is cooked, let it cool completely. Spread the pudding over the cherries. Chill until firm. Garnish the top of the pudding with whipped cream.