Coffee Brownie Trifle

Yield: 18 servings, 2/3 cup each

Ingredients

• 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 (8 ounce) package Philadelphia Cream Cheese, softened
• 1 cup cold milk
• 1 (3.9 ounce) box Jell-O Chocolate Instant Pudding
• 2 cups thawed Cool Whip Whipped Topping
• 1 cup fresh raspberries

Instructions

1. Toss brownie cubes with 1/4 cup coffee.
2. Beat cream cheese and remaining coffee in a large bowl with a whisk until well blended. Gradually beat in milk.
3. Add dry pudding mix; beat for 2 minutes.
4. Stir in Cool Whip.
5. Place half the brownies in a 3 quart serving bowl; top with half the pudding mixture.
6. Cover with layers of berries, remaining brownies and remaining pudding mixture.
7. Refrigerate for 1 hour.

Notes

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.

Attribution

Recipe and photo used with permission from: Kraft Heinz Company