Cappuccino Mousse Trifle

By tbarg

Pampered Chef

Ingredients

• 1 frozen prepared pound cake (16 oz)
• 2 1/2 cups cold milk
• 1/3 cup instant coffee granules
• 2 pkgs vanilla instant pudding and pie filling
• 2 containers frozen whipped topping, thawed, divided
• 1 square semi-sweet chocolate for baking
• 1/4 tsp ground cinnamon

Preparation

Step 1

Cut pound cake into 1 in 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, place half of the cake cubes in a trifle bowl, pressing down gently. Pour half of the reserved milk mixture evenly over cubes. Top with half of the pudding mixture. Grate 1/3 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 whipped topping over entire top of trifle, creating a smooth surface. Pipe rosettes around edge of bowl with reserved whipped topping. Grate remaining chocolate in center; sprinkle lightly with cinnamon.