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Cappuccino Mousse Trifle
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2-1/2 cups cold milk
1/3 cup instant coffee granules
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (16 ounces) frozen whipped topping, thawed, divided
2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cubed
1 square (1 ounce) semisweet chocolate, grated
1/4 teaspoon ground cinnamon
In a large mixing bowl, stir milk and coffee granules until dissolved; remove 1
cup and set aside. Add pudding mixes to the remaining milk mixture; beat on low
speed for 2 minutes or until thickened. Fold in half of the whipped topping.
Place a third of the cake cubes in a 4-qt. serving or trifle bowl. Layer with a
third of the reserved milk mixture and pudding mixture and a fourth of the grated
chocolate. Repeat layers twice. Garnish with remaining whipped topping and
chocolate. Sprinkle with cinnamon. Cover and refrigerate until serving.
Yield: 16-20 servings.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |