A Holiday recipe from TASSIMO

Email sent: Dec 20, 2013 6:02 am
TASSIMO - Unlock a world of coffee, in every perfect cup.
RECIPE. The perfect cup is now the perfect treat. Enjoy a Holiday recipe from TASSIMO.
Gevalia Peppermint Mocha Trifle. Prep time: 15 min. plus refrigerating. Makes: 16 servings, about 2/3 cup each.
What you need: •1 TASSIMO GEVALIA Peppermint Mocha Coffee. •1 pkg. (8 oz) PHILADELPHIA cream cheese, softened. •2 cups cold milk., •2 pkg. (3.4 oz. each) JELL-O vanilla flavor instant pudding. •1 tub (8 oz) COOL WHIP whipped topping, thawed, divided.
•24 chocolate sandwich cookies, coarsely chopped. •1 oz. BAKER’S semi-sweet chocolate, grated. •1 cup fresh raspberries. •10 hard peppermint candies, crushed.
Make it: PREPARE 1 T DISC Peppermint Chocolate Syrup in mug; use same mug to prepare 1 T DISC GEVALIA Espresso. Refrigerate 15 min. or until cooled.
BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk, then coffee. Add dry pudding mixes; beat 2 min. Gently stir in 2 cups COOL WHIP.
LAYER half each of the cookies, pudding mixture and grated chocolate in 2-1/2-qt. serving bowl. Repeat layers. Top with remaining COOL WHIP and raspberries. REFRIGERATE 2 hours. Sprinkle with crushed candy just before serving.
How to Grate the Chocolate: Use the largest hole of a cheese shredder to grate the chocolate. Shop Peppermint Mocha.
As delicious on its own as it is in a dessert. Shop Peppermint Mocha.
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