Saturday, October 17, 2009


2 frozen prepared pound cakes
2 1/2 cups cold milk
1/3 cup instant coffee granules
2 pkgs (3.4 oz each) vanilla instant pudding and pie filling
2 containers (8 ounces each) frozen whipped topping, thawed
1 square semi-sweet chocolate for baking
1/4 tsp ground cinnamon

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.

2. To assemble trifle, place half of the cake cubes into bottom of 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.)

3. 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 dessert with reserved whipped topping. Grate remaining chocolate in center; sprinkle lightly with cinnamon.

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