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Cappuccino Cherry Trifle

Field editor Katie Sloan of Charlotte, North Carolina says, "This is a rich dessert that's as pretty to look at as it is good to eat. It's the perfect complement to any meal."

12-14 ServingsPrep: 20 min. Cook: 15 min. + chilling

Ingredients

3/4 cup sugar
1/4 cup cornstarch
2 tablespoons instant coffee granules
1 tablespoon baking cocoa
1-1/2 cups milk
2 tablespoons water
4 egg yolks, lightly beaten
2 teaspoons vanilla extract
2-3/4 cups heavy whipping cream
2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cut into 1-inch cubes
1 can (15 ounces) pitted dark sweet cherries
1 cup (6 ounces) semisweet chocolate chips

Directions

For custard, combine the sugar, cornstarch, coffee granules and cocoa
in a large saucepan. Stir in milk and water until smooth. Bring to a
boil over medium heat; cook and stir for 1-2 minutes or until thick
and bubbly.
Remove from the heat. Stir a small amount of hot mixture into yolks;
return all to the pan, stirring constantly. Bring to a gentle boil;
cook and stir 2 minutes longer. Remove from the heat; gently stir in
vanilla. Refrigerate until cool.
In a large bowl, beat cream until stiff peaks form. Fold 2-1/2 cups

2 of 2

Cappuccino Cherry Trifle (continued)

Directions (continued)

whipped cream into cooled custard. Set aside the remaining whipped
cream for garnish.
Place half of the cake cubes in a 3-qt. trifle bowl. Drain cherries,
reserving juice; sprinkle cake with 3-4 tablespoons cherry juice.
Top with half of the cherries, 1/3 cup chocolate chips and half of
the custard mixture. Repeat layers. Garnish with reserved whipped
cream and remaining chocolate chips. Yield: 12-14 servings.

Nutrition Facts: 1 serving (1 cup) equals 490 calories, 31 g fat (18 g saturated fat), 191 mg cholesterol, 194 mg sodium, 51 g carbohydrate, 2 g fiber, 6 g protein.