1-First Step: Prepare the mise en place Gather all ingredients and tools: trifle dish, mixing bowls, electric mixer, spatula. Crumble the 9×13 chocolate cake into large chunks, avoiding tiny crumbs to prevent sogginess. Pit and cook fresh cherries if skipping cans: simmer 4 cups with 1/2 cup sugar for 10 minutes until syrupy. This setup ensures smooth layering for your chocolate cherry trifle.

2-Second Step: Whip the cream Beat 4 cups heavy whipping cream with 1/2 cup powdered sugar and 1 tsp vanilla on medium-high until stiff peaks form, about 3-5 minutes. For stability, add 1 tbsp cornstarch if making ahead. Vegan option: coconut cream whips similarly. Set aside one cup for topping; this forms four layers.

3-Third Step: Mix the pudding In a bowl, whisk two 3.9-oz boxes instant chocolate pudding with 3 cups cold milk for 2 minutes until smooth. Chill for 5 minutes to thicken. Low-cal tip: use fat-free milk and sugar-free mix. This fudgy layer contrasts perfectly with cherries in the black forest trifle.

4-Fourth Step: Assemble the layers Start with 1/3 of the cake crumbles in the trifle dish bottom. Spoon over 1/3 of the cherry pie filling (about two-thirds can total). Spread 1/3 pudding evenly, then 1/3 whipped cream. Repeat two more times, ending with whipped cream on top. Press gently to settle. Gluten-free? Confirm all components.

5-Fifth Step: Garnish and chill Sprinkle 1/2 cup chocolate shavings or crushed Oreos over the top. Optional: drizzle cherry liqueur. Cover with plastic wrap, pressing onto surface to seal. Refrigerate 4 hours or overnight. Flavors meld beautifully, making this easy no bake dessert even tastier. For parties, chill overnight.