Cappuccino Mousse Trifle

2 1/2 cups cold milk

1/3 cup instant coffee granules

2 packages instant vanilla pudding mix (3.5 oz)

16 ounces cool whip, thawed

2 loaves frozen pound cake, thawed, cubed

1 ounce grated semisweet chocolate

1/4 teaspoon ground cinnamon

In a mixing bowl, stir the milk and coffee granules until dissolved; remove 1 cup and set aside. Add pudding mixes to the remaining milk mixture; beat on low speed for 2 minutes or until thickened. Fold in half of the whipped topping. Place a third of the cake cubes in a 4-qt. serving or trifle bowl; layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate. Repeat layers twice. Garnish with remaining whipped topping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until serving. Yield: 16-20 servings