Coffee Brownie Trifle

• 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

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.

brownies, coffee, cream cheese, cold milk, raspberries

Taken from www.food.com/recipe/coffee-brownie-trifle-249165 (may not work)