Cappuccino Mousse Trifle
  • Servings: 16-20
  • 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
  1. In a large mixing bowl, stir milk and coffee granules until dissolved; remove 1 cup and set aside.
  2. 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.
  3. Place a third of the cake cubes in a 4-qt. serving or trifle bowl.
  4. Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate.
  5. Repeat layers twice.
  6. Garnish with remaining whipped topping and chocolate.
  7. Sprinkle with cinnamon.
  8. Cover and refrigerate until serving.