I wear many hats in my life. One of them is being a Pampered Chef Kitchen Consultant. I sell Pampered Chef items at home parties or from people ordering from our catalog. I enjoy having all the new kitchen items they come up with, and my kitchen is very well stocked because of being involved in this business.
For years I have been looking for a trifle bowl. But I could never find one I liked. So I was VERY EXCITED when the new spring line came out and it included a Trifle Bowl. What is cool about this one is the pedestal is separate from the bowl, and it also has a plastic lid, so it can be stored easily in the refridgerator.
Today was book group, and I tried out my knew bowl by making Cappucinno Mousse Trifle. Here is the recipe:
1 (16 oz) frozen prepared poiund cake (or 2 frozen prepared pound cakes, 298 g. each)
2 1/2 cups cold milk
1/2 cup instant coffee granules
2 packages (3.4 oz) vanilla instant pudding and pie filling
2 containers (8 0unces each) frozen whipped topping, thawed, divided.
1 square (1 oz) semi-sweet chocolate for baking
1/4 tsp. cinnamon
1. Cut pound cake into 1 inch cubes; set aside. Whisk together milk and instant coffee granules; let stand 5 minutes or until dissolved. Set aside one cup of the milk mixture. Add pudding mixes to remaining milk mixture; whisk until pudding mixture begins to thicken. Gently fold in half of the whipped topping.
2. To assemble trifle, put half of the cake cubes in the bottom of the Trifle Bowl, pressing down gentl. Pour half of the reserved milk mixture evenly over cake cubes. Top with half of the pudding mixture. Grate one-third of the chocolate over the pudding mixture. Repeat layers one time. (Reserve remaining chocolate for garnish.)
3. Reserve 1 cup of the remaining whipped topping for garnish. Spread remaining whipped topping over entire top of trifle, creating a smooth surface. Pipe rosettes around edge of dessert with reserved whipped topping. Grate remaining chocolate in center; sprinkle lightly with cinnamon.
Yield: 10 servings
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