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Coffee Brownie Trifle

Coffee Brownie Trifle


  • 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) package JELL-O Chocolate Instant Pudding
  • 2 cups thawed COOL WHIP Whipped Topping
  • 1 cup fresh raspberries


  1. Toss brownie cubes with 1/4 cup coffee.
  2. Beat cream cheese and remaining coffee in large bowl with 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 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.

18 servings, 2/3 cup each

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.

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