Chocolate-Coffee Biscotti Trifle

Directions

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. Break 15 biscotti in 1-inch pieces and crumble remaining 1 biscotti into small pieces for topping. 

7. 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.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org