The first time I had trifle was at a student council fundraiser in
Highschool. Mrs. LeMieux made the stunning dessert in a big glass
bowl. It looked to good to eat, but when you did it was an ode to the
perfection of cream and pudding and cake.
When I asked for the recipe she would not share. I was put off at first but oh what a joy it has been trying to recreate her masterpiece.
- 2 1/2 cups cold milk
- 1/3 cup instant coffee granules
- 4 cups pudding
- 4 cups Whipped Cream Topping
- 2 loaves pound cake, cubed
- 1 oz semisweet Chocolate, grated
- 2 tsp Coffee & Chocolate Spice
In a mixing bowl, stir the milk and coffee granules until dissolved. Remove 1 cup of the mixture and set aside. Add pudding mixes and 1 tsp of Coffee & Chocolate Spice to the remaining milk mixture, beat on low for 2 minutes or until thickened. 3. Fold in half 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, a third of the pudding mixture and a fourth of the grated chocolate. Repeat layers twice, so you have three layers. Garnish with remaining whip topping and chocolate. Sprinkle with 1 tsp Coffee & Chocolate Spice. Cover and refrigerate until ready to serve (at least 2 hours).
More sweets for coffee lovers;
Photo Credit: Julie T Cecchini