Cappuccino Mousse Trifle2 1/2 cups cold milk 1/4 cup instant coffee granules 2 (3.4-ounce) packages instant vanilla or chocolate pudding mix 1 ( 16-ounce) carton frozen whipped topping, thawed, divided 2 loaves ( 1-3/4 ounces, each) frozen pound cake, thawed and cubed 1 (1-ounce) square semisweet chocolate, grated 1/4 teaspoon ground cinnamon In a mixing bowl, stir the 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 1/3 of the cake cubes in a 4-quart serving or trifle bowl; layer with 1/3 of the reserved milk mixture and pudding mixture and 1/4 of the grated chocolate. Repeat layers twice. Garnish with remaining whipped topping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until serving. Yield: 16-20 servings. |
| |
