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Cappuccino Trifle

Cappuccino Trifle
Hints of cinnamon and coffee flavor Sherry Hulsman’s fancy, lighter-than-air dessert in Louisville, Kentucky. Cool, quick and easy, it’s also guilt-free and satisfies a crowd.
12 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 package (8 ounces) fat-free cream cheese
  • 1/2 cup cold strong brewed coffee
  • 1-1/2 cups cold fat-free milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 teaspoon ground cinnamon
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1 package (13.6 ounces) fat-free pound cake, cut into 1/2-inch cubes

Directions

  • In a large bowl, beat cream cheese until softened. Gradually beat in
  • coffee. In a small bowl, whisk the milk, pudding mix and cinnamon
  • for 2 minutes; let stand for 5 minutes. Stir into cream cheese
  • mixture.
  • Set aside 1/4 cup whipped topping. Fold remaining whipped topping
  • into pudding mixture. In a 2-1/2-qt. serving bowl, layer a third of
  • the pound cake cubes and a third of the pudding mixture; repeat
  • layers twice. Garnish with reserved whipped topping. Refrigerate
  • until serving. Yield: 12 servings.
Editor's Note: This recipe was tested with Entenmann's brand pound cake. You may substitute 6 cups cubed angel food cake if desired.
Nutrition Facts: 3/4 cup equals 193 calories,
© Taste of Home 2013

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Cappuccino Trifle (continued)

Nutrition Facts: 3 g fat (2 g saturated fat), 2 mg cholesterol, 342 mg sodium, 34 g carbohydrate, trace fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
© Taste of Home 2013