Cappuccino Mousse Trifle Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (16 oz.) Sara Lee frozen pound cake
2 1/2 cups cold milk
1/3 cup instant coffee granules
2 pkgs. (3.4 oz. each) vanilla instant pudding and pie filling
2 containers (8 oz. each) Cool Whip, thawed, divided
1 square semi-sweet or dark chocolate
1/4 teaspoon ground cinnamon
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Directions: |
Directions:Cut pound cake into 1-inch cubes; set aside. Whisk together milk and instant coffee granules; let stand 5 minutes or until dissolved. Set aside 1 cup of the milk mixture. Add pudding mixes to remaining milk mixture; whisk until pudding mixture begins to thicken. Gently fold in half of the Cool Whip.
To assemble trifle, place half of the cake cubes into bottom of a trifle bowl, pressing down gently. Pour half of the reserved milk mixture evenly over cake cubes. Top with half of the pudding mixture. Grate one-third of the chocolate over pudding mixture. Repeat layers one time (reserve remaining chocolate for garnish).
Reserve 1 cup of the remaining Cool Whip for garnish. Spread remaining Cool Whip over entire top of trifle, creating a smooth surface. Grate remaining chocolate in center; sprinkle lightly with cinnamon. |
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Number Of
Servings: |
Number Of
Servings:10 |
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