6 Servings

  • 9 ounces pound cake, cut into ½-inch cubes
  • 2 teaspoons instant espresso powder, divided
  • 2 teaspoons sugar, divided
  • 2 cups cold milk, divided
  • 1 8-ounce package cream cheese, softened
  • 1 3.4-ounce package vanilla instant pudding mix
  • 2 cups frozen whipped topping, thawed

Cover bottom of 8-inch square baking dish with cake cubes.

Dissolve 1 teaspoon of the espresso and 1 teaspoon of the sugar in ½ cup of milk; sprinkle over cake.

Beat cream cheese in a large bowl with electric mixer until smooth. Gradually beat in remaining 1½ cups milk until smooth. Add pudding mix, remaining 1 teaspoon of espresso, and remaining 2 teaspoon of sugar. Beat on low speed until blended. Stir in whipped topping.

Spoon over cake. Refrigerate 3 hours.


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