Cappuccino Trifle

Hints of cinnamon and coffee in this lighter-than-air dessert make for a cool, quick, easy, and guilt-free dessert.


12 servings


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


In a large bowl, beat cream cheese until smooth. 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-quart serving bowl, layer 1/3 of the pound cake cubes and 1/3 of the pudding mixture; repeat layers twice. Garnish with reserved whipped topping. Refrigerate until serving.


You may substitute 6 cups cubed angel food cake if desired.


Store in refrigerator.

Nutritional Information

One serving: 3/4 cup, Calories: 193, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 2 mg, Sodium: 342 mg, Carbohydrate: 34 g, Fiber: 0 g, Protein: 6 g, Diabetic Exchange: 2 starch, 1/2 fat.

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