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Cappucino Mousse Trifle (Pampered Chef) Recipe

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This recipe for Cappucino Mousse Trifle (Pampered Chef) is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 small Sara Lee frozen pound cake, thawed
2 small instant vanilla puddings
1/3 cup Taster's Choice instant coffee
2 1/2 cups milk
2 - 8 oz Cool Whip, thawed
2 oz semi-sweet chocolate
cinnamon

Directions:
Directions:
Add coffee granules to milk. Mix well and let sit to dissolve. Cut pound cake into 1" cubes and set aside. Reserving 1 cup of milk mixture, add the remaining milk mixture to the puddings and whisk together until it thickens. Fold in 1 container of Cool Whip and mix thoroughly. This is your mousse.
To assemble the trifle: Put half the pound cake cubes in the bottom of the trifle dish. Gently pour 1/2 of the reserved milk mixture over the cake pieces, Be sure to get all of the cake pieces. Pour 1/2 of the mousse over the cake pieces, and spread gently until even. Spread 1/2 of the second container of Cool Whip over the mousse. Grate 1/2 of the chocolate over the Cool Whip, making sure to get it over all of the surface. Repeat with the rest of the cake pieces, milk mixture, mousse, and Cool Whip. Grate the remaining chocolate on top and sprinkle lightly with cinnamon. Chill at least 3-4 hours, or overnight.

 

 

 

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