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1
Berry Filling: Combine 3/4 cup preserves and raspberries in small bowl.
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2
Reserve 5 raspberries for garnish.
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3
Sauce: Place 2 Tbsp Hot Fudge Sauce in small resealable plastic bag for drizzling.
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4
Fudge Mousse: Stir strong-brewed coffee into remaining Hot Fudge Sauce in large bowl until blended.
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5
Fold in one container whipped topping until fluffy.
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6
Assembly: Layer half the cake cubes in a trifle bowl, or 2-1/2 to 3 quart glass bowl.
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7
Spread on half of fudge mousse and half of plain whipped topping.
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8
Spoon all of the Berry Filling evenly over topping.
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9
Top with a layer of remaining cake cubes and Fudge Mousse.
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10
Spoon dollops of whipped topping over center of trifle.
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11
Top with reserved raspberries.
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12
Microwave remaining preserves at HIGH for 10 seconds.
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13
Stir until smooth.
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14
Drizzle over topping and Fudge Mousse.
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15
Microwave reserved Hot Fudge topping on HIGH for 5 seconds.
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16
Cut small corner off bag, and drizzle over top of trifle.
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17
Chill one hour before serving.
