1 package (box) Swiss Rolls (I needed a few more, so buy 2 boxes!
2 C. Cool Whip
2 packages (4 servings each) vanilla instant pie filling
2 C. milk
1/8 t. vanilla
1 – 21 ounce can cherry pie filling

Reserve two chocolate rolls for garnish. Cut each of the remaining cake rolls lengthwise if half. Arrange enough cut cake rolls vertically cut side out around trifle bowl. Coarsely chop remaining cut cake rolls (this is where I needed more). Prepare pudding using only two cups milk & vanilla extract. Reserve 1/4 c. Cool Whip for garnish, fold remaining into pudding. Spoon half of the pudding into trifle bowl; add chopped cake rolls, then half of the cherry pie filling. Top with remaining pudding, make an indention in center and spoon the rest of the cherry filling. Top that with the remaining Cool Whip. Slice the last two cake rolls into rounds & set around on the top. Refrigerate two hours.

***Write a review of this recipe!***

Recipe submitted by Bean