Coffee Trifle Recipes

CAPPUCCINO MOUSSE TRIFLE

Steps:

• 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., 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.

COFFEE BROWNIE TRIFLE

Steps:

• PLACE brownies in shallow dish.
• Drizzle with 1/4 cup of the coffee; toss lightly.
• BEAT cream cheese and remaining 3/4 cup coffee in large bowl with wire whisk until well blended.
• Gradually add milk, beating until well blended.
• Add dry pudding mix; beat 2 minute Stir in whipped topping.
• PLACE half of the brownies in 3-qt. serving bowl; top with half of the pudding mixture. Sprinkle with raspberries.
• Cover with layers of remaining brownies and remaining pudding mixture.
• Refrigerate at least 1 hour before serving. Store leftover trifle in refrigerator.
• 18 servings, 2/3 cup each.

CHOCOLATE COFFEE TOFFEE TRIFLE

Steps:

• Bake the cake according to the package directions and allow to cool.
• Prepare pudding according to package directions; set aside to cool slightly. Pudding is easier to work with before it has cooled completely and set up.
• Crumble cake or cut into small cubes; reserving 1/2 cup for garnish.
• Place half of the remaining cake crumbs in the bottom of a 4-1/2 to 5-qt. trifle dish or decorative glass bowl.
• Drizzle cake with half of the coffee.
• Top cake with half of the pudding, half of the whipped cream and half of the crushed toffee bars.
• Repeat layers of cake, coffee, pudding and whipped cream.
• Combine remaining crushed candy with reserved cake crumbs; sprinkle over top.
• Refrigerate 4-5 hours before serving.