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This easy, mocha brownie
trifle is sure to be a big hit with everyone...not just coffee
lovers.
Coffee
Brownie Trifle
- 1 (22-ounce) package prepared
brownies, cut into 1/2-inch squares
1 cup instant coffee powder, cooled - divided use
1 (8-ounce) package cream cheese, softened
1 cup cold milk
1 (3.5-ounce) package chocolate instant pudding and pie filling
1 (8-ounce) container frozen whipped topping, thawed - divided
use
1/2 pint raspberries
- Sprinkle cut-up brownies
with 1/4 cup of the coffee.
- Beat cream cheese and
remaining 3/4 cup coffee with an electric mixer on medium speed
until smooth. Gradually beat in milk until smooth. Add pudding
mix. Beat on low speed until blended. Gently stir in 2 cups of
the whipped topping.
- Layer brownies, raspberries
and pudding mixture in 8 individual glass dessert dishes; repeat
layers. Refrigerate until ready to serve. Top with remaining
whipped topping and additional raspberries.
Makes 8 servings.
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