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Cappuccino Mousse Trifle

2 12 cups cold milk
13 cup instant coffee granules
2 (3 1/2 ounce) packages vanilla instant pudding mix
1 (16 ounce) carton frozen whipped topping, thawed & divided
2 loaves frozen pound cake, thawed and cubed (10-34oz each)
1 ounce semisweet chocolate, grated
14 teaspoon ground cinnamon


In a mixing bowl, stir the milk and coffee granules until dissolved. Remove 1 cup of the mixture and set aside Add pudding mixes to the remaining milk mixture, beat on low for 2 minutes or until thickened. Fold in half 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 whip topping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until ready to serve (at least 2 hours).

Source: www.food.com