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Cappuccino Mousse Trifle

2 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.

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