CAPPUCCINO TRIFLE

Cappuccino Trifle image

Hints of cinnamon and coffee flavor Sherry Hulsman's fancy, lighter-than-air dessert in Louisville, Kentucky. Cool, quick and easy, it's also guilt-free and satisfies a crowd.

Provided by Taste of Home

Time 30m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

1 package (8 ounces) fat-free cream cheese
1/2 cup cold strong brewed coffee
1-1/2 cups cold fat-free milk
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon ground cinnamon
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 package (13.6 ounces) fat-free pound cake, cut into 1/2-inch cubes

Steps:

In a large bowl, beat cream cheese until softened. Gradually beat in coffee. In a small bowl, whisk the milk, pudding mix and cinnamon for 2 minutes; let stand for 5 minutes. Stir into cream cheese mixture. , Set aside 1/4 cup whipped topping. Fold remaining whipped topping into pudding mixture. In a 2-1/2-qt. serving bowl, layer a third of the pound cake cubes and a third of the pudding mixture; repeat layers twice. Garnish with reserved whipped topping. Refrigerate until serving.

Nutrition Facts : Calories 193 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 342mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 0 fiber), Protein 6g protein.