Gave my sister a choice of desserts of what to make for her 25th birthday. This is what she chose.

10 servings

2 frozen Sara Lee pound cakes
2 1/2 C cold milk
1/3 C instant espresso granules
2 boxes (28g each) vanilla instant pudding
4 C homemade whipped cream
(4 C heavy whipping cream & 1/3 C sugar & 1/2 t vanilla: whipped until thick)
1 1/2 squares semi sweet chocolate, shaved or grated
1/4 t ground cinnamon

Cut the thawed pound cakes into 1" cubes and place half of the cubes in your trifle or other bowl. 

Whisk together milk and instant espresso; let stand 5 minutes. Reserve 1 C of the milk mixture. 

Add pudding to remaining milk mixture and whisk until it begins to thicken. Gently fold in all but 1 C of the whipped cream.

Pour half of the reserved milk mixture evenly onto the cake cubes in the trifle bowl. Layer with half of the pudding mixture. Then grate or shave 1/3 of the chocolate squares over the pudding mixture. 

Add remaining cake cubes then the rest of the milk mixture, layer with the pudding mixture then another 1/3 of the chocolate shavings. 

Top with the reserved 1 C whipped cream. Then sprinkle the remaining chocolate shavings and cinnamon on top. 

Serve immediately or place in refrigerator until ready to serve. 


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