Monday, December 30, 2013

Cappuccino Trifle

Cappuccino Trifle

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

​In a large 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 (mixture will be thick). 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. 

Yield: 16-20 servings.