"It would be spiteful to put a Jellyfish in a trifle." ~Karl Pilkington
I love my trifle bowl but don't often get to use it, so I typically offer to make a dessert when invited to a party. So when Mother's Day rolled around last weekend I knew I would have to make a trifle.
The trifle I make is some combination of cake, chocolate, crushed candy bar and whipped cream but I wanted to try something a little different. I stumbled upon a recipe that used the standard cake and candy but to add a new note of flavor instant coffee was added to the mix.
The grocery store had hazelnut instant coffee on sale so I chose that instead of regular, substitued vanilla pudding for chocolate and in lieu of yellow cake I bought pound cake. I'm sure my trifle turned out much different than the original recipe had intended but I'll tell you...there was nothing left in my beloved trifle bowl at the end of the day. I'll take that as a sign my mission was accomplished.
Hazelnut Mousse Trifle
- 2 1/2 cups cold milk
- 1/3 cup instant hazelnut coffee granules
- 2 3.4 oz pkgs instant vanilla pudding mix
- 1 16 oz container frozen whipped topping, thawed
- 1 family size loaf frozen pound cake, thawed and cubed
- 1 8 oz pkg Heath English Toffee bits
- In a mixing bowl, stir milk and coffee granules until dissolved. Remove 1 cup and set aside.
- Add pudding mixes to the remaining milk mixture and whip until thickened.
- Fold in half of the whipped topping.
- Place a third of the cake cubes in a 4-qt. trifle bowl.
- Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the toffee bits.
- Repeat layers twice.
- Garnish with remaining whipped topping and toffee bits.
- Cover and refrigerate until serving.