Monday, July 14, 2014

Mocha Mini Trifles Recipe with International Delight Iced Coffee #IDelight

~~It's deep summer and the perfect time for light chilled desserts. This creamy trifle is a cross between tiramisu and a bread pudding. It comes together easily, is kid-approved, and is perfect for sharing delight with friends on a lazy vacation morning at the beach.


1 cup milk
1 cup International Delight mocha iced coffee
1 package (3.4 ounce) instant vanilla pudding
8 oz. frozen whipped topping (thawed)
1 package Ladyfingers*
2 1/2 tsp. instant coffee granules
1/2 cup boiling water
squirt whipped cream (optional)
sprinkles or toffee chips (optional)

Mix the pudding with 1 cup of milk and 1 cup International Delight mocha iced coffee for 3 minutes on medium. Meanwhile, in a small bowl, mix boiling water with coffee granules and stir until dissolved, then pour over the ladyfingers. Set aside. Once pudding is prepared (it will not set up completely) fold pudding in gently with thawed frozen whipped topping. In mini trifle dishes or mugs, layer ladyfingers and pudding mixture. Chill in the fridge for an hour. Just before serving, top with whipped cream and sprinkles.

*Ladyfingers can be found in the bakery of your grocery store. They are not in stock all the time at my grocery, and I often have to ask for them from the baker. Sometimes, I will buy extra when I see them and freeze a package. If you cannot locate ladyfingers, you could substitute small chunks of sponge cake.

Paul and I really enjoy the International Delight iced coffee flavors. I especially love it as a early drink after I've been outside feeding the horses in the early morning humidity. I've also discovered that they are perfect for mixing into recipes and bringing new flavors to your creations. Like them on Facebook for other inspiring recipe creations.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.