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Cut pound cake into 1" cubes; set aside. Whisk together milk and instant coffee granules; let stand 5 minutes or until dissolved. Set aside 1 cup of the milk mixture. Add pudding mixes to remaining milk mixture; whisk until pudding mixture begins to thicken. Gently fold in half of the whipped topping. To assemble trifle, place half of the cake cubes into the bottom of a trifle bowl, pressing down gently. Pour half of the reserved milk mixture evenly over cake cubes. Top with half of the pudding mixture. Grate one-third of the chocolate over pudding mixture. Repeat layers one time. (Reserve remaining chocolate for garnish.) Reserve 1 cup of the remaining whipped topping for garnish. Spread remaining whipped topping over entire top of trifle, creating a smooth surface. Pipe rosettes around edge of desert with reserved whipped topping. Grate remaining chocolate in center; sprinkle lightly with cinnamon.
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