Sunday, February 24, 2013
Cappuccino Mousse Trifle - Church Supper Cookbook
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 square (1 ounce) semisweet chocolate, grated
1/4 teaspoon 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 cakes cubes in a 4 quart 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.
Makes 16-20 servings.