My First Trifle

I saw this recipe in the Sunday paper, and immediately got it stuck in my head that I wanted to make it. When Mom said she was planning to make us a mini Thanksgiving since Nick and Stephanie were in town and we could have dinner together the 6 of us I thought that'd be the perfect excuse. Of course I didn't even own a trifle bowl at this point but I was somehow going to make a trifle. Thankfully a trifle bowl only costs $8.50 at Bed, Bath and Beyond, and I'm sure this won't be my one and only trifle. Then at least $15 later at the supermarket I was ready to go. I think I also underestimated the price of all the ingredients it would cost to make this dish (angel food cake - $4.99, two tubs of cool while - $2, strawberry preserves - $3, hot fudge topping - $2.50, raspberries - $3.50, etc...) It was definitely worth it though, it got rave reviews from the whole family. I would definitely make it again or even try a different variation next time, I'm looking forward to making my next trifle, maybe a banana one next time!

(not the best picture, it's from my phone but you get the idea)

Raspberry Fudge Mocha Mousse Trifle
Source: Smuckers

1 (12 oz.) jar Smucker's® Red Raspberry Preserves, divided
1 1/2 cups red raspberries, washed and drained
1 (12 oz.) jar Smucker's® Hot Fudge Topping, divided
1/4 cup strong-brewed* Folgers® Lively Colombian Coffee
2 (8 oz.) containers frozen whipped topping, thawed
1 (10 oz.) prepared angel food cake, cut into 1-inch cubes, (8 cups)

COMBINE 3/4 cup preserves and raspberries in small bowl. Reserve 5 raspberries for garnish. Place 2 tablespoons hot fudge topping in small resealable plastic bag for garnish. 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-quart glass bowl. Spread on half of fudge mousse and half of plain whipped topping. Spoon all the berries evenly over topping. Top with a layer of remaining cake cubes and fudge mousse.

SPOON dollops of remaining whipped topping over center of trifle. Top with reserved raspberries. Microwave remaining preserves on HIGH for 10 seconds. Stir until smooth. Drizzle over topping and fudge mousse. Microwave reserved hot fudge topping on HIGH for 5 seconds. Cut small corner off bag. Drizzle over top of trifle. Chill 1 hour before serving.

*To make strong-brewed coffee, use 1/4 cup ground coffee and 1 cup (8 oz.) water.