TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 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

Nutritional Facts

3/4 cup: 193 calories, 3g fat (2g saturated fat), 2mg cholesterol, 342mg sodium, 34g carbohydrate (21g sugars, 0 fiber), 6g protein. Diabetic Exchanges: 2 starch, 1/2 fat.


  1. 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.
  2. 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.
Originally published as Cappuccino Trifle in Light & Tasty October/November 2006, p55

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jshockling User ID: 1433705 160695
Reviewed Nov. 24, 2008

"Tasty and light! I make mine with angel food case in leiu of the pound cake to make it even later."

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