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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

  1. 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.
  2. 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.
  3. 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.
  4. Drizzle the remaining pudding mixture on top. Place the remaining donuts, cut‑side down, on top. Top with sprinkles, if you’d like