Preheat your oven to 350°F. Prepare a 9x13-inch baking dish with nonstick cooking spray or line with parchment paper for easier removal and cleanup.

Prepare the devil’s food cake according to the package directions in your prepared baking dish. The directions usually call for eggs, oil, and water. Once the cake is baked, set it aside to cool completely on a cooling rack.

In a large mixing bowl, whisk together (1) 5.9-ounce box of instant chocolate pudding mix and 3 cups of half and half for about 2 minutes until thickened. Cover and place the pudding in the refrigerator while you prepare the other layers.

In a chilled mixing bowl, beat 2 cups of cold heavy whipping cream, ½ cup powdered sugar, and 1 teaspoon pure vanilla extract with a hand or stand mixer on medium-high speed until stiff peaks form. Then cover and put the homemade whipped cream in the refrigerator until you are ready to use it.

Once the cake has completely cooled, cut it in half crosswise. You’ll only need half of the cake for this trifle. Wrap the unused half tightly in plastic wrap, then foil, and freeze it for another time. Cut the remaining half into 1-inch cubes to use in the recipe.

In a large trifle bowl, place the cubed cake in an even layer on the bottom. Spoon half of the prepared chocolate pudding over the cake cubes, spreading it evenly. Then spread the first can of cherry pie filling evenly over the chocolate pudding. Spread half of the whipped cream on top.

Reserve ½ cup of the second can of cherry pie filling, then repeat the process by layering more of the cake cubes, chocolate pudding, cherry pie filling, and whipped cream. You might have a few leftover cake cubes.

Finally, top the trifle with the reserved ½ cup cherry pie filling, fresh cherries, and sprinkle it generously with your chocolate curls or shavings.

Refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld and chill.

Serve and ENJOY!