Cappuccino Mousse Trifle Recipe

Cappuccino Mousse Trifle Recipe

  • 2 1/2 cups cold milk
  • 1/3 cup instant coffee granules
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 1 (16 ounce) package frozen whipped topping, thawed, divided
  • 2 (10.75 ounce) loaves frozen pound cake, thawed and cubed
  • 1 (1 ounce) square semisweet chocolate, grated
  • 1/4 teaspoon ground cinnamon
  1. 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.
  2. 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.
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