Monday, October 22, 2007

Double Chocolate Mocha Trifle

I love making trifles because they are so fast and really make an impression on guests. For this one, I always make the Cool Whip mixture the night before so the coffee granules have a chance to dissolve. Also, you may want to make double the Cool Whip mixture because it's not always enough unless you use a pastry bag or a ziplock to pipe it into your trifle dish.


1 (19.8 ounce) package devil's food cake mix
1 3/4 cups cold milk
2 (3.3 ounce) packages instant white chocolate pudding mix
4 teaspoons instant coffee granules
2 tablespoons warm water
2 cups Cool Whip, thawed
3 (1.4 ounce) bars chocolate covered toffee bars, chopped

  1. Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.
  2. In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
  3. In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.

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