Cappuccino Mousse Trifle - cooking recipe

Ingredients

2 1/2 cups cold milk
1/3 cup instant coffee granules
2 (3 1/2 ounce) packages vanilla instant pudding mix
1 (16 ounce) carton frozen whipped topping, thawed & divided
2 loaves frozen pound cake, thawed and cubed (10-34oz each)
1 ounce semisweet chocolate, grated
1/4 teaspoon ground cinnamon

Preparation

In a mixing bowl, stir the milk and coffee granules until dissolved.
Remove 1 cup of the mixture and set aside Add pudding mixes to the remaining milk mixture, beat on low for 2 minutes or until thickened.
Fold in half the whipped topping.
Place a third of the cake cubes in a 4 qt serving or trifle bowl.
Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate.
Repeat layers twice.
Garnish with remaining whip topping and chocolate.
Sprinkle with cinnamon.
Cover and refrigerate until ready to serve (at least 2 hours).