Cappuccino Mousse Trifle

2 1/2 cups cold milk
1/3 cup instant coffee granules
2 (3.4 ounce) packages instant vanilla pudding mix
1 (16 ounce) container frozen whipped topping, thawed, divided
2 (10.75 ounce) loaves frozen pound cake, thawed and cubed
1 (1 ounce) square semisweet chocolate, grated
1/8 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 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. So easy!


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