1 Italian panettone cake, cut into 1/2 inch cubes
1/2 cup amaretto
2 bags frozen cherries, thawed with juice
2 containers of whipped topping, thawed
1 can evaporated milk
1/4 cup sugar
1/2 cup slivered almonds
Grand Marnier glaze (recipe follows)
Place the cubes of panettone in a large bowl and drizzle with the amaretto. Toss to combine and set aside. Place the thawed cherries and their juices in a bowl together. In another bowl whisk together the thawed whipped topping, evaporated milk and sugar to a creamy consistency.
In a trifle dish or deep glass bowl begin layering cubes of panettone, then cherries with juice and then a layer of cream. Create several layers until the bowl is full. Drizzle the Grand Marnier glaze over the top and finish with the slivered almonds. Refrigerate for 30 minutes to an hour so that all of the flavors and layers can absorb. Serve cold or at room temperature.
Grand Marnier Glaze
1/4 cup butter
1 tablespoon brown sugar
1/4 cup Grand Marnier (or substitute orange juice)
Melt butter over low heat. Whisk the brown sugar into butter. Add the Grand Marnier. Continue to whisk while allowing sauce to reduce slightly.