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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.
  • 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


  • 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.
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: 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.

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