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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 18 |
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Eat you coffee with your brownies in the same dish! Garnish with additional raspberries, if desired. This is from the Maxwell House coffee site. Ingredients:
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 |
Directions:
1. PLACE brownies in shallow dish.
2. Drizzle with 1/4 cup of the coffee; toss lightly.
3. BEAT cream cheese and remaining 3/4 cup coffee in large bowl with wire whisk until well blended.
4. Gradually add milk, beating until well blended.
5. Add dry pudding mix; beat 2 minute Stir in whipped topping.
6. PLACE half of the brownies in 3-qt. serving bowl; top with half of the pudding mixture. Sprinkle with raspberries.
7. Cover with layers of remaining brownies and remaining pudding mixture.
8. Refrigerate at least 1 hour before serving. Store leftover trifle in refrigerator.
9. 18 servings, 2/3 cup each.
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