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Coffee-Break Trifle
Nothing goes better with coffee than donuts—and this layered dessert delivers both! Serve it up for a brunch or dessert that will create a buzz.
Ingredients
- 1 pkg (5.9 oz./170 g) instant chocolate pudding, divided
- 1¼ cups (300 mL) bold brewed coffee, chilled, divided
- 1 pkg (8 oz./226 g) whipped topping, thawed
- ¼ cup (60 mL) chocolate hazelnut spread
- 2 pkg (10.5 oz./450 g each) mini donuts, any flavor, cut in half (see cook’s tips)
- Optional: Sprinkles
Directions
- Whisk together ½ cup (125 mL) of the pudding mix and 1 cup (250 mL) of the coffee until smooth. Refrigerate until ready to use.
- Combine the remaining coffee and pudding mix, whipped topping, and hazelnut spread in the bowl of the Deluxe Stand Mixer fitted with the whisk attachment. Set to CUSTOM speed 3 for 1 minute, or until well combined. Refrigerate until ready to use.
- Lay half of the donuts, cut-side up, in the Rectangular Cool & Serve. Spread half of the pudding mixture over the donuts followed by all of the whipped topping mixture.
- Drizzle the remaining pudding mixture on top. Place the remaining donuts, cut‑side down, on top. Top with sprinkles, if you’d like
Yield:
- 12 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 380, Total Fat 20 g, Saturated Fat 14 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 48 g, Fiber 1 g, Sugars 33 g (includes 25 g added sugar), Protein 2 g
Cook's Tips:
Cut the donuts in half lengthwise, like you would slice a bagel.
You can use any baked cake, brownie, or cookies instead of the donuts.
Need a dessert for a picnic or get-together? You can make this recipe the day before and refrigerate it until you’re ready to go.
