Prep: 17 minutes Cook: 1 minute
2 cups cubed angel food pound cake (about 5 ounces), divided
1 (0.82-ounce) envelope mocha-flavored cappuccino mix
2 cups 1% low-fat milk, divided
1 (8-ounce) package fat-free cream cheese, softened
1 (3.3-ounce) package vanilla instant pudding mix
1 (0.78-ounce) envelope vanilla-flavored cappuccino mix
2 cups frozen fat-free whipped topping, thawed
1/2 ounce grated chocolate (optional)
Place half of cake cubes in bottom of a baking dish or lidded trifle. Set aside. In a small microwave dish, combine mocha-flavored cappuccino mix and 1/2 cup milk. Microwave on HIGH for 35 seconds, and stir until mix is dissolved. Set aside.
Beat cream cheese with a mixer at medium speed until smooth. Pour in 1 cup of milk and beat until smooth. Add pudding mix; and continue to beat until well blended. In a small microwave dish, combine vanilla-flavored cappuccino mix and remaining 1/2 cup milk. Microwave at HIGH for 35 seconds, and stir until mix is dissolved. Pour vanilla cappuccino mixture into cream cheese mixture. Gently fold in whipped topping.
Pour half of mocha cappuccino mixture over cake; top with half of cream cheese mixture. Place remaining cake cubes on top of cream cheese mixture, and drizzle with remaining mocha cappuccino mixture. Top with remaining cream cheese mixture. Sprinkle with grated chocolate, if desired. Cover and chill, or serve immediately.
Yield: 8 servings (serving size: about 1 cup).