Recipe Detail

Raspberry Fudge Mocha Mousse Trifle

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  1. 1 jars - 12-oz Red raspberry preserves Divided use
  2. 1 1/2 cups - Red raspberries Washed & drained
  3. 1 jars - 12-oz. Hot Fudge Topping Divided use
  4. 1/4 cups - Strong-brewed coffee
  5. 2 containers - 8-oz. Frozen whipped topping Thawed
  6. 1 whole - 10-oz Prepared angel food cake Cut into 1-in. cubes


COMBINE 3/4 C preserves and raspberries in small bowl. Reserve 5 raspberries for garnish. Place 2 T hot fudge topping in small resealable plastic bag for drizzling. Stir strong-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 qt. glass bowl. Spread on half of fudge mousse & half of plain whipped topping. Spoon all the berries evenly over topping. Top w/ a layer of remaining cake cubes and fudge mousse.

SPOON dollops of remaining whipped topping over center of trifle. Top w/ reserved raspberries. Microwave remaining preserves on HIGH for 10 sec. Stir until smooth. Drizzle over topping & fudge mousse. Microwave reserved hot fudge topping on HIGH for 5 sec. Cut small corner of bag. Drizzle over top of trifle. Chill 1 hr. before serving.


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