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I hope you’ll forgive me for making this post short and sweet.
You see, we’re in a bit of a time warp here. It’s actually 3:02am about a week and a half ago, and I’m going on 15 hours of consecutive blogging.
Don’t be confused. This is just be planning ahead for the first time ever.
We’re moving in 6 days (which is actually 2 days ago– still with me?), and nothing, I repeat: nothing is packed.
The problem is that we’ve known we were going to be moving for so long that it kind of crept up on us. For so long, the move was so far away. And it wasn’t until yesterday that we realized it was only a week away (actually present time)!
It’s ok, it’s ok. We’re still living that college life in apartments– so we can totally pack up in 6 days. But pack up in 6 days and still blog full time? That’s a different scenario. So I’m practically pulling an all-nighter here and trying to schedule posts out for about 2 weeks marathon-blogging style.
The good news is that I’m almost done! And with this out of the way, I think I can focus on packing (er, unpacking now, I guess…).
Besides, what kind of an introduction does this dessert really need anyway?
Nutella? Mousse? Triffle?! Fuhgeddaboutit!
(….is that how that word is supposed to go? Do you get what I’m saying? Meh. It’s 3am. My words are getting a little jumbled. You’ll forgive me, right?)
Enjoy the Nutella, folks. Mine’s in a box somewhere around here…
Nutella Mousse Trifle
Ingredients
- 1 1/4 c. skim milk
- 1 small box chocolate instant pudding mix
- 1/4 c. Nutella
- 1 – 8 oz. tub Cool Whip
- Additional Cool Whip for layering
- Leftover chocolate cake or brownies.
Instructions
- Whisk together the milk and the pudding mix.
- Whisk in the nutella.
- Immediately whisk in half of the cool whip. Fold in the remaining cool whip with a spatula.
- In a jar or sundae dish, layer the cake or brownies with the mousse and the cool whip. Add layers of sprinkles, chocolate chips, or even just nutella in between for a fun (and yummy) texture surprise!
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Hi there, can you please tell me if you can use fresh whipped cream in this recipe? I live in New Zealand and we don’t have cool whip here.
I appreciate your time, thank you so much.
Janine
You can use fresh whipped cream, but you would need to serve pretty quickly after making it (like, within 30 minutes probably) and it wouldn’t keep in the fridge overnight, as fresh whipped cream deflates.
Sounds so delicious- as soon as I get time I’m whipping this one up!