Coffee Brownie Trifle

This lovely dessert came with a price….the use of my trigger finger, for about 2 weeks. :/ Never cut your perfectly crunchy brownie edges with the blade up and if you forget this little pearl of wisdom — save the brownies!  Anyway, I sorry I don’t have a picture for you….anything in a trifle bowl always looks yummy.  I could share a picture of my homemade bandage job on my finger, but I don’t want to spoil this page.

1 9×13 pan of baked brownies – a little overdone is ok

1 C strongly brewed coffee, divided

1 – 8oz pkg cream cheese, softened

1 C cold milk

1 – 3.9oz box instant chocolate pudding

2 C Cool Whip, thawed (more if you want a topping)

1 C fresh raspberries (totally optional) – just about any fruit would work

Decide on a garnish – shaved chocolate, a bit of fresh fruit, sprigs of mint, flowers….

Assemble:

1.  Cut your brownies into 1/2″ to 1″ squares.

2.  Toss brownie squares with 1/4 C coffee.

3.  Beat cream cheese and remaining coffee until smooth.  Gradually mix in milk.  Add dry pudding and beat 2 min.  Stir in Cool Whip.

4.  Layer:  1/2 the brownies, 1/2 the pudding mixture, fresh fruit if you’re using, remaining brownies, remaining pudding mixture.

5.  Cover w/more Cool Whip is desired.

6.  Garnish and Refrigerate 1 hour.

This recipe didn’t fill up my trifle bowl quite enough, (maybe I nibbled too many brownies……nah) so I added a thick layer of Cool Whip on top.

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