Ingredients
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24 prepared brownies, cut into 1/2-inch cubes
1 cup cooled brewed strong coffee, any variety, divided
1 (8 ounce) package Philadelphia Cream Cheese, softened
1 cup cold milk
1 (170 g) package Jell-O chocolate pudding and pie filling
2 cups thawed Cool Whip Topping
1 cup raspberries
Preparation
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PLACE brownies in shallow dish.
Drizzle with 1/4 cup of the coffee; toss lightly.
BEAT cream cheese and remaining 3/4 cup coffee in large bowl with wire whisk until well blended.
Gradually add milk, beating until well blended.
Add dry pudding mix; beat 2 minute Stir in whipped topping.
PLACE half of the brownies in 3-qt. serving bowl; top with half of the pudding mixture. Sprinkle with raspberries.
Cover with layers of remaining brownies and remaining pudding mixture.
Refrigerate at least 1 hour before serving. Store leftover trifle in refrigerator.
18 servings, 2/3 cup each.
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