Coffee Brownie Trifle

• 1 cup brewed strong MAXWELL HOUSE Coffee (any variety), cooled, divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup cold milk
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor 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.
3. Gradually beat in milk.
4. Add dry pudding mix; beat 2 min.
5. Stir in COOL WHIP.
6. Place half the brownies in 3-qt.
7. serving bowl; top with half the pudding mixture.
8. Cover with layers of berries, remaining brownies and remaining pudding mixture.
9. Refrigerate 1 hour.

coffee, philadelphia cream cheese, cold milk, fresh raspberries

Taken from www.kraftrecipes.com/recipes/-10215.aspx (may not work)