Prep Time 20 min
Cook Time 0 min
Servings 8
Difficulty Easy

Ingredients

  • 1 tbsp. Folgers Classic Roast® Instant Coffee Crystals
  • or 1 tbsp. Kava® Acid-Neutralized Instant Coffee
  • 3/4 cup milk
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 (4-serving size) pkg. instant chocolate pudding mix
  • 4 oz. frozen whipped topping
  • 1 small angel food cake
  • Fresh raspberries

Directions

  • Step 1

    DISSOLVE instant coffee crystals in milk in large bowl. Add sweetened condensed milk and pudding mix. Beat on low speed of electric mixer 2 minutes. Let stand 2 minutes; fold in half of whipped topping.

  • Step 2

    LAYER one-third of cake cubes and one-third of pudding mixture in a 2-quart clear glass bowl. Repeat layers two more times. Spoon or pipe remaining whipped topping over trifle. Cover and chill at least 2 hours. Garnish with fresh raspberries, if desired.

Serving size
(1/8 of recipe)

  • Calories 440
  • Calories from Fat90g
  • Total Fat 10g
  • Saturated Fat 7g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 20mg
  • Sodium 440mg
  • Potassium 0mg
  • Total Carbohydrates 80g
  • Dietary Fiber 1g
  • Sugars 50g
  • Protein 9g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet