1 ¼ cups firmly packed brown sugar, divided
2 tbsp. cornstarch
2 cups pomegranate juice
1 half sheet pan prepared chocolate cake
4 cups unpeeled cored diced Jonathan or Ida Red apples
½ tsp. ground cinnamon
1 ½ cups prepared whipped topping
¾ cup sour cream
3 tbsp. powdered sugar
(1 trifle per serving):
Total Fat 8g
Sat. Fat. 4g
Trans. Fat 0g
Total Carbohydrates 54g
Dietary Fiber 2g
Total Sugars 39g
Combine 1 cup of the brown sugar and cornstarch in saucepan. Gradually stir in pomegranate juice. Bring to a boil on medium heat, stirring frequently. Simmer 2 minutes or until clear and slightly thickened, stirring occasionally. Cool completely.
Cut chocolate cake into ½-inch cubes. Set aside.
Combine apples, remaining ¼ cup brown sugar and cinnamon; mix well.
Combine whipped topping, sour cream and powdered sugar until blended. Refrigerate until ready to use.
For EACH mini trifle, place ½ cup cake cubes in bottom of Old-Fashion glass. Top with 2 tbsp. apple mixture, 2 tbsp. whipped topping mixture and 1 tbsp. pomegranate sauce. Repeat layers. Refrigerate until ready to serve.
Makes 16 Servings