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One of the lovely things I remember from my childhood was sipping on Mexican hot chocolate on cold winter days. The chocolatey, vanilla, cinnamon and spicy kick on my lips, was the perfect mix to warm me up. Back then I didn’t realize that it was Mexican hot chocolate, I thought every kid had a cup of this goodness waiting for them when they walked in from school on a cold after school evening.
I like making a vanilla cinnamon and Mexican hot chocolate for my kids in the morning before we start school. I can’t help myself because it always reminds me of mi mama stirring the pot of hot milk so it wouldn’t burn.
So, I’m going to show you how to make this all time favorite dessert trifle but with a twist. A Latino twist that’s undeniably Mexican but with ingredients you’ll find in your pantry like JELL-O and PHILADELPHIA cream cheese! You can enjoy this dessert on cold or warm days and since it’s so easy to whip up, it’ll become your go to dessert to take to gatherings.
Mexican Chocolate Caramel Trifle
Ingredients: (makes 15-20 mini shot glasses)
- 2 boxes of chocolate JELL-O pudding
- 8 0z PHILADELPHIA Cream Cheese (room temperature)
- 1/2 cup Caramel or Dulce de Leche
- 2 tablespoons milk
- 1/4- 1/8 teaspoon Cayenne Pepper
- 1.5 teaspoon Cinnamon
- 10-15 crushed graham crackers
- cool whip
1. First you’ll need to make your pudding as instructed on the box but with only 3 cups of milk. Then add in cayenne and cinnamon to the mix.
2. Place in fridge until you’re ready to use.
3. Mix caramel, cream cheese, milk in a bowl until it’s creamy.
4. Now you’re ready to layer. I personally suggest you make these in small bowls or mini cups. I made ours in normal size cups and it was so rich I could only handle a few bites at a time. You can layer however you wish but this is what I did: crumbs, chocolate pudding, caramel layer and repeat again. Top with cool whip and a dash of ground cinnamon.
My boys couldn’t wait to enjoy this dessert see for yourself here.
What’s your favorite recipe with a twist?