Ingredients

• 1 cup Jilbert Dairy heavy whipping cream
• ¼ cup sugar
• 1 tablespoon unsweetened cocoa
• 1 (16-ounce) frozen pound cake, thawed, cut into 1-inch pieces ½ cup chocolate-hazelnut spread, melted
• Chocolate shavings, if desired

How to

1. In large mixer bowl beat whipping cream at medium high speed until soft peaks form. Add sugar and cocoa; continue beating until stiff peaks form.
2. To assemble trifle, in 6 parfait glasses or high-ball glasses place a few pieces pound cake in bottom of each glass. Drizzle with melted chocolate-hazelnut spread and dollop of whipped cream. Repeat 2 more times to create 3 layers. Refrigerate at least 1 hour before serving. Just before serving top with chocolate shavings, if desired.

Recipe and image provided by Half & Half magazine.