Raspberry Fudge Mocha Mousse Trifle

Victoria Baldwin


Once again my fiance saw this and wanted it. Here you go sweet stuff!

pinch tips: How to Cream Butter & Sugar





20 Min


3 Hr


1 jar(s)
smucker's red raspberry preserves, divided
1 1/2 c
red raspberries, washed and drained
1 jar(s)
smucker's hot fudge topping, divided
1/4 c
folgers gourmet selections lively colombian coffee, strong-brewed
2 pkg
frozen whipped topping, thawed
prepared angel food cake, cut into 1 inch cubes (8 cups)

Directions Step-By-Step

Combine 3/4 cups preserves and raspberries in small bowl. Reserve 5 raspberries for garnish. Place 2 tablespoons hot fudge topping in small resealable plastic bag for drizzling. Stir stong-brewed coffee into remaining hot fudge in large bowl until blended. Fold in one container whipped topping to make mousse. Stir remaining container of whipped topping until fluffy.
Layer half the cake cubes in a trifle bowl or 2 1/2 to 3 quart glass bowl. Spread on half of fudge mousse and half of plain whipped topping. Spoon all the berries evenly over topping. Top with a layer of remaining cake cupes and fudge mousse.
Spoon dollops of remaining whipped topping over center of trifle. Top with reserved raspberries. Microwave remaining preserves on HIGH for 10 seconds. Stir until smooth. Drizzle over topping and fudge mousse. Microwave reserved hot fudge topping on HIGH for 5 seconds. Cut small corner off bag. Drizzle over top of trifle. Chill one hour before serving.

About this Recipe