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Coffee Brownie Trifle

Coffee Brownie Trifle

18 servings, 2/3 cup each

1 batch BAKER'S ONE BOWL Brownies, cooled, cut into 1/2-inch cubes
1 cup brewed strong MAXWELL HOUSE Coffee (any variety),
    cooled, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup cold milk
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
2 cups thawed COOL WHIP Whipped Topping
1 cup fresh raspberries

TOSS brownie cubes with 1/4 cup coffee.

BEAT cream cheese and remaining coffee in large bowl with whisk until well blended. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in COOL WHIP.

PLACE half the brownies in 3-quart serving bowl; top with half the pudding mixture. Cover with layers of berries, remaining brownies and remaining pudding mixture. Refrigerate 1 hour.

Special Extra
Garnish with additional raspberries.

How to Soften Cream Cheese
Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH 10 to 15 seconds or until slightly softened.

Recipe and photograph provided courtesy of Kraft Foods. Used with permission.