Ingredients for Cappuccino Mousse Trifle
- 2 cups whole milk
- 2 tablespoons instant espresso coffee granules
- 1 package instant chocolate pudding mix
- 8 ounces thawed whipped topping
- 1 standard angel food cake, cubed
- grated semisweet chocolate (amount for layering and garnish)
- 1/4 teaspoon ground cinnamon
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How to Make Cappuccino Mousse Trifle
- In a medium mixing bowl, whisk together 2 cups of whole milk and 2 tablespoons of instant espresso coffee granules until completely dissolved.
- Set aside 1 cup of the coffee milk mixture. Add the instant chocolate pudding mix to the remaining coffee milk mixture and beat on low speed with an electric mixer for 2 minutes, or until thickened and smooth.
- Gently fold in half (4 ounces) of the thawed whipped topping into the pudding mixture.
- In a 4-quart trifle bowl or serving dish, layer one-third of the cubed angel food cake.
- Top with one-third of the reserved coffee milk mixture, followed by one-third of the chocolate pudding mixture, and one-fourth of the grated semi-sweet chocolate.
- Repeat layers twice more, ending with a layer of cake.
- Garnish the top with the remaining whipped topping and the remaining grated chocolate.
- Sprinkle with 1/4 teaspoon of ground cinnamon.
- Cover the trifle and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the dessert to chill thoroughly before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
72g
Fat
38g
Carbs
6g
