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Cool Cappuccino Trifles

Miranda Couse
Prep Time 10 mins
Total Time 10 mins
Course Dessert
Servings 4 servings


  • 8 shortbread cookies crushed
  • 2 T. hot water
  • 3 T. Hills Bros. french vanilla cappuccino mix
  • 1 brick 8 oz. cream cheese, room temperature
  • 1/3 cup granulated sugar
  • 1 cup heavy cream whipped


  • Add the shortbread cookies into a storage bag and crush with a rolling pin. You can use a food processor as well.
  • In a small bowl, stir together hot water and french vanilla cappuccino mix until smooth. Set aside.
  • In a large bowl, cream together cream cheese and sugar with a hand mixer until smooth.
  • Add the cappuccino mixture into the cream cheese and beat until incorporated. Using a spatula and scrape down the sides and bottom of the bowl.
  • In a separate bowl, beat the heavy cream until stiff peaks form.
  • Fold the whipped cream into the cream cheese mixture until incorporated.
  • Add the cappuccino mousse into a large storage bag or disposable piping bag. Cut the corner out of the bag.
  • In four 1 cup jars, add in 2 tablespoons of shortbread crumbs.
  • With some heavy pressure, pipe the mousse on top of the shortbread. Give the jar a few taps to even out the mousse.
  • Repeat the layers of shortbread crumbs and mousse. Finish with another layer of shortbread crumbs.
  • Store in the fridge or cooler with an ice pack until ready to serve.