Cappuccino Trifle

• 1 package (8 ounces) fat-free cream cheese
• 1/2 cup cold strong brewed coffee
• 1-1/2 cups cold fat-free milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 teaspoon ground cinnamon
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• 1 package (13.6 ounces) fat-free pound cake, cut into 1/2-inch cubes

1. In a large bowl, beat cream cheese until softened. Gradually beat in coffee. In a small bowl, whisk the milk, pudding mix and cinnamon for 2 minutes; let stand for 5 minutes. Stir into cream cheese mixture.
2. Set aside 1/4 cup whipped topping. Fold remaining whipped topping into pudding mixture. In a 2-1/2-qt. serving bowl, layer a third of the pound cake cubes and a third of the pudding mixture; repeat layers twice. Garnish with reserved whipped topping. Refrigerate until serving.

cream cheese, coffee, cold fat, ground cinnamon, frozen reducedfat whipped topping, cake

Taken from www.tasteofhome.com/recipes/cappuccino-trifle/ (may not work)