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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 16 |
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This is the easiest trifle I've ever made, yet it looks like I spent time on it, says Tracy Bergland, Prior Lake, Minnesota. I like to pipe whipped topping around the edge of the bowl, grate chocolate in the center and sprinkle with cinnamon. It gets rave reviews. Ingredients:
2-1/2 cups cold milk |
1/3 cup instant coffee granules |
2 packages (3.4 ounces each) instant vanilla pudding mix |
1 carton (16 ounces) frozen whipped topping, thawed, divided |
2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cubed |
1 ounce semisweet chocolate, grated |
1/4 teaspoon ground cinnamon |
Directions:
1. In a large bowl, stir milk and coffee granules until dissolved; remove 1 cup and set aside. Add pudding mixes to the remaining milk mixture; beat on low speed for 2 minutes (mixture will be thick). Fold in half of the whipped topping.
2. Place a third of the cake cubes in a 4-qt. serving or trifle bowl. Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate. Repeat layers twice. Garnish with remaining whipped topping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until serving. Yield: 16-20 servings.
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