Sunday, November 15, 2009

Coffee Brownie Trifle

1 (22-ounce) package prepared brownies, cut into 1/2-inch squares
1 cup instant coffee powder, cooled - divided use1
(8-ounce) package cream cheese, softened
1 cup cold milk
1 (3.5-ounce) package chocolate instant pudding and pie filling
1 (8-ounce) container frozen whipped topping, thawed - divided use
1/2 pint raspberries
Sprinkle cut-up brownies with 1/4 cup of the coffee.
Beat cream cheese and remaining 3/4 cup coffee with an electric mixer on medium speed until smooth. Gradually beat in milk until smooth. Add pudding mix. Beat on low speed until blended. Gently stir in 2 cups of the whipped topping.
Layer brownies, raspberries and pudding mixture in 8 individual glass dessert dishes; repeat layers. Refrigerate until ready to serve. Top with remaining whipped topping and additional raspberries.
Makes 8 servings.

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