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Mexican Mocha Trifle




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Serves 8





List of Ingredients



• 4 individual sponge cake dessert cups, cut into small pieces
  
• 2 (4-serving) packages JELL-O sugar-free instant chocolate fudge pudding mix
  
• 1 1/3 cups Carnation Nonfat Dry Milk Powder
  
• 1 1/2 cups water
  
• 1 1/2 cups cold coffee
  
• 1 teaspoon ground cinnamon
  
• 1 1/2 cups Cool Whip Free*
  
• 2 tablespoons Nesquick sugar-free chocolate drink mix
  
• 1 teaspoon vanilla extract
  
• 2 tablespoons mini chocolate chips
  






Instructions



1. Arrange half of cake pieces in a trifle or large glass dish. In a large bowl, combine dry pudding mixes, dry milk powder, water, and coffee. Mix well using a wire whisk. Gently blend in cinnamon and 1/2 cup Cool Whip Free. Spread half of pudding mixture over cake pieces. Repeat layers. Refrigerate while preparing topping. In a medium bowl, gently combine remainign 1 cup Cool Whip Free and dry chocolate drink mix. Stir in vanilla extract. Spread topping mixture over pudding layer. Evenly sprinkle chocolate chips over top. Refrigerate for at least 1 hour. Divide into 8 servings.
   






Final Comments


Each serving equals:
HE: 3/4 Bread, 1/2 Fat Free Milk, 3/4 Slider, 12 Optional Calories
**********************************************************
162 Calories, 2gm Fat, 6gm Protein, 30gm Carbohydrate,
472mg Sodium, 165mg Calcium, 1gm Fiber
**********************************************************
DIABETIC: 1 1/2 Starch, 1/2 Fat Free Milk

"Healthy Exchanges Food Newsletter, October 2003, pg. 11"