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Description
ohmai. I want to eat it all. I feel like I have gained 50lb's when I look at it.

DOWNLOAD FOR FULL VIEW OF YUMMINESS!

Ingredients...
-angel food cake
-fudge mocha mousse
-raspberries and raspberry preserves
-cool whip
-hot fudge

This is a double batch, but here is how to make a normal serving size.
Ingredients:
-1(12oz) jar Smucker's Red raspberry preserves,divided.
-1 1/2 cups of red raspberries,washed and drained.
-1(12 oz.)jar Smucker's Hot fudge topping,divided
-1/4cup of strong-brewed Folgers Gourmet Selections 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)

Directions:
combine 3/4 cup preserves and raspberries in small bowl.Reserve 5 raspberries for Garnish. Place 2 tablespoons of hot fudge topping in small resealable plastic bag for drizzling.Stir strong-brewed coffee into remaining hot fudge in large bowl until blended.Fold in one container of whipped topping to make mousse.Stir remaining container of whipped topping until fluffy.
Layer half the half the cake cubes in trifle bowl or 2 1/2 to 3-quart glass bowl.spread on half of fudge mousse and half plain whipped topping.Spoon all the berries evenly over topping.Top 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 Stir until smooth. Drizzle over topping and fudge mousse.Microwave reserved hot fudge on HIGH for 5 seconds. Cut small corner off bag and drizzle over top of trifle.Chill 1 hour before serving.

Description
ohmai. I want to eat it all. I feel like I have gained 50lb's when I look at it.

DOWNLOAD FOR FULL VIEW OF YUMMINESS!

Ingredients...
-angel food cake
-fudge mocha mousse
-raspberries and raspberry preserves
-cool whip
-hot fudge

This is a double batch, but here is how to make a normal serving size.
Ingredients:
-1(12oz) jar Smucker's Red raspberry preserves,divided.
-1 1/2 cups of red raspberries,washed and drained.
-1(12 oz.)jar Smucker's Hot fudge topping,divided
-1/4cup of strong-brewed Folgers Gourmet Selections 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)

Directions:
combine 3/4 cup preserves and raspberries in small bowl.Reserve 5 raspberries for Garnish. Place 2 tablespoons of hot fudge topping in small resealable plastic bag for drizzling.Stir strong-brewed coffee into remaining hot fudge in large bowl until blended.Fold in one container of whipped topping to make mousse.Stir remaining container of whipped topping until fluffy.
Layer half the half the cake cubes in trifle bowl or 2 1/2 to 3-quart glass bowl.spread on half of fudge mousse and half plain whipped topping.Spoon all the berries evenly over topping.Top 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 Stir until smooth. Drizzle over topping and fudge mousse.Microwave reserved hot fudge on HIGH for 5 seconds. Cut small corner off bag and drizzle over top of trifle.Chill 1 hour before serving.