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BLACK FOREST TRIFLE
1 Package (9oz) Devil's Food Cake mix (plus ingredients to make cake)
2 Bars (1.55 oz each) Milk Chocolate candy, divided
1 Can (30 oz) Cherry Pie Filling
1 Teaspoon Almond Extract
1/2 Cup Cranberry Cherry Juice
2 Cups Cold Milk
2 Packages (3.3 oz each) White Chocolate Instant Pudding & Pie Filling
1 Container (8 oz) Frozen Whipped Topping, thawed

1- Preheat oven to 350. Prepare cake mix according to the package directions;
spread over the bottom of baking pan. Bake 25 minutes or until toothpick
inserted in the center comes out clean. Cool completely.

2- Loosen cake from sides of pan & put onto a cutting board. Cut cake into 1 inch
cubes; set aside. Chop 1 1/2 of chocolate bars. Save remaining chocolate for
garnish.

3- Combine cherry pie filling & almond extract in a bowl; remove 1/2 cup for
garnishing and set aside. Stir juice into cherry pie filling.

4- Pour milk into a seperate bowl; whisk in pudding mixture until it begins to
thicken. Fold in whipped topping.

5- Place half of the cake cubes in the bottom of a large bowl. Layer half of the
cherry pie filling mixture evenly over the cake cubes. Sprinkle with half of the
chopped chocolate; top with half of the pudding mixture, pressing lightly.
Repeat.

6- Garnish top of trifle with reserved cherry pie filling and chocolate candy bars
(made into curls). Refrigerate at least 30 minutes before serving.

Yield: 10 Servings


CHEESY VEGETABLE SOUP
4 to 5 Cups Cubed Potatos
2 Cups Sliced Carrots
1 to 2 Cups Chopped Celery
24oz Broccoli or 1 Floret
1 Cup Chopped Onion
2 Teaspoons Salt
2 1/2 Cups water
1/4 Cup Margarine
1/2 Cup Flour
1/2 Teaspoon Mustard
6 Chicken Bouilon Cubes, dissolved in 2 cups water
1 1/2 Cups Grated Cheese

Steam and Simmer potatos, carrots, celery, onions, and salt in the 2 1/2 cups water. Add broccoli and simmer 7 more minutes. Melt 1/4 cup margarine, add 1/2 cup flour and 1/2 teaspoon mustard. Cook until thick then add bouillon mixture. Allow to thicken again then add grated cheese. Add drained, cooked vegetables.

Serves 12 to 15