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DirectionsBig Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org
1: Wash hands with soap and water.
2: Prepare pudding with milk as label directs.
3: In a medium, heatproof bowl, stir coffee and 1/4 cup boiling water; let stand 10 minutes. Strain coffee mixture through fine-mesh strainer lined with coffee filter or cheesecloth; discard coffee grounds.
4: In a large bowl, with mixer on medium speed, beat cream, sugar and vanilla extract for 3 minutes or until stiff peaks form.
5: In a second large bowl, with mixer on medium speed, beat cream cheese and coffee for 3 minutes or until light and fluffy; gently fold in 1 cup whipped cream mixture.
6: In the bottom of a 3-quart trifle dish, layer half the 1-inch biscotti pieces, 1 1/2 cups pudding and 1 cup cream cheese mixture; repeat layers. Top trifle with remaining 1 cup whipped cream, small pieces of biscotti and chocolate shavings; cover and refrigerate for at least 2 or up to 4 hours.
Nutrition FactsNutrition Information Per Serving
Total Fat: 22 g
Saturated Fat: 13 g
Cholesterol: 78 mg
Sodium: 456 mg
Carbohydrates: 49 g
Fiber: 2 g
Protein: 7 g