"This is the easiest trifle I've ever made, yet it looks like I spent time on it," says Tracy Bergland, Prior Lake, Minnesota. "I like to pipe whipped topping around the edge of the bowl, grate chocolate in the center and sprinkle with cinnamon. It gets rave reviews."
Cappuccino Mousse Trifle
Cappuccino Mousse Trifle
Prep Time
35 min
Yield
20 servings
Ingredients
- 2-1/2 cups cold milk
- 1/3 cup instant coffee granules
- 2 packages (3.4 ounces each) instant vanilla pudding mix
- 1 carton (16 ounces) frozen whipped topping, thawed, divided
- 2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cubed
- 1 ounce semisweet chocolate, grated
- 1/4 teaspoon ground cinnamon
Directions
- In a large bowl, stir milk and coffee granules until dissolved; remove 1 cup and set aside. Add the pudding mix to the remaining milk mixture; beat on low speed for 2 minutes (mixture will be thick). Fold in half the whipped topping.
- Place a third of the cake cubes in a 4-qt. serving or trifle bowl. Layer with a third of the reserved milk mixture, a third of the pudding mixture and a fourth of the grated chocolate. Repeat the layers twice. Garnish with remaining whipped topping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until serving.
Nutrition Facts
1 serving: 166 calories, 8g fat (6g saturated fat), 26mg cholesterol, 139mg sodium, 20g carbohydrate (13g sugars, 0 fiber), 2g protein.
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