Cappuccino Mousse Trifle

Source: The Pampered Chef

1 (16 ounce) frozen prepared pound cake
2 1/2 cups cold milk
1/3 cup instant coffee granules
2 (3.4 ounce) packages vanilla instant pudding and pie filling
2 (8 ounce) containers frozen whipped topping, thawed
1/4 teaspoon Pantry Korintje Cinnamon
1 (1 ounce) square semi-sweet chocolate for baking

Using Serrated Bread Knife, cut pound cake into 1-inch cubes; set aside.

In Classic Batter Bowl, whisk milk and instant coffee granules using Stainless Steel Whisk. Let stand 5 minutes or until dissolved.

Pour 1 cup of the milk mixture into Measure-All cup; set aside. Add pudding mix to remaining milk mixture in Batter Bowl; whisk until mixture begins to thicken. Gently fold in one container of whipped topping using Classic Scraper.

To assemble trifle, place 1/3 of the cake cubes into bottom of Chillzanne Bowl. Pour 1/3 of the reserved milk mixture evenly over cake cubes. Top with 1/3 of the pudding mixture, pressing lightly. Using Deluxe Cheese Grater, grate 1/4 of the chocolate over pudding mixture. Repeat layers 2 more times, reserving the remaining grated chocolate for garnish.

Fill Easy Accent Decorator with 1 cup of the remaining whipped topping; set aside. Using Large Spreader, spread remaining whipped topping over entire top of trifle, creating a smooth surface. Decorate by piping rosettes around edge of Chillzanne Bowl. Grate remaining chocolate in center; sprinkle with Korintje Cinnamon using Flour/Sugar Shaker.

Yield: 10 servings or 20 sample servings

Nutrients per serving: Calories 440, Total Fat 20 g, Saturated Fat 15 g, Cholesterol 105 mg, Carbohydrate 57 g, Protein 5 g, Sodium 490 mg, Fiber less than 1