July 21, 2011

Cappuccino Mousse Trifle

2-1/2 cups. cold milk
1/3 cup. instant coffee granules
2 pkg.(3.4 oz. each) instant vanilla pudding mix
1 carton(16 oz)frozen whipped topping, thawed, divided
2 loaves(10-3/4 oz. each) frozen pound cake, thawed and cubed
1 square(1 oz) semisweet chocolate, grated
1/4 tsp. ground cinnamon

    In a large mixing bowl, stir milk and coffee granules until dissolved; remove 1 cup and set aside. Add pudding mixes to the remaining milk mixture; beat on low speed for 2 minutes or until thickened. Fold in half of 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 and pudding mixture and a fourth of the grated chocolate.
    Repeat layers twice. Garnish with remaining whipped topping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until serving.
16-20 servings.

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