Ingredients (Serves 6)

• 1 package Chocolate or Vanilla Wafer Cookies (like Nilla Wafers or generic shortbread/tea biscuits)
• 1 container (approx. 450g) 
• Whipped Topping (Frozen container, thawed, or aerosol can)
• 1 package Instant Chocolate Pudding Mix (The 4-serving size)
• 1/2 cup Icing Sugar (or granulated sugar, finely processed)
• 2 cups Cold Milk (Any percentage)
• 1 cup Strong Brewed Coffee, Cooled (or 1/2 cup water mixed with 1 tbsp Instant Coffee Powder)
• Optional: Crumbled Chocolate Chip Cookies

Procedure
Prep the Mocha Cream

1) Whip the Pudding: In a large bowl, whisk the instant pudding mix with the 2 cups of cold milk for about 2 minutes until it begins to thicken.

2) Fold in the Fluff: Gently fold about half (1/2) of the thawed whipped topping into the pudding mixture. This makes a lighter, creamier “mousse.”

3) Add the Mocha: Stir the cooled coffee into the mixture. If you used instant coffee powder, dissolve it in a little hot water first, then let it cool before adding

Assemble the Trifle

4)Base Layer: Find a clear glass bowl, trifle dish, or even individual glasses. Lay a single layer of cookies on the bottom to cover the base.

5) Mocha Layer: Spoon about one-third (1/3) of the mocha cream mixture over the cookies, spreading it evenly.

6) Repeat: Add a second layer of cookies, followed by the second portion of the mocha cream. Add a third layer of cookies and the final layer of cream. Optional: Add layer of crumbled chocolate chip cookies.

Chill and Garnish

7) Chill: Cover the dish and refrigerate for at least 4 hours, but preferably overnight. This allows the cookies to soak up the moisture and soften into a cake-like consistency.
8) The Grand Finale: Just before serving, top the entire trifle with the remaining whipped topping.

9) Rabba Garnish: Dust the top lightly with a sprinkle of cocoa powder (if available) or a dash of cinnamon for a festive look. For extra decadence, grab the chocolate chip cookie crumbles and scatter on top.