Cappuccino Mousse Trifle
2 1/2 cups cold milk
1/3 cup instant coffee granules
2 packages instant vanilla pudding mix (3.5 oz)
16 ounces cool whip, thawed
2 loaves frozen pound cake, thawed, cubed
1 ounce grated semisweet chocolate
1/4 teaspoon ground cinnamon
In a mixing bowl, stir the 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 or until thickened. 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. Yield: 16-20 servings
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