Best Coffee Brownie Trifle Recipes

COFFEE BROWNIE TRIFLE

Coffee Brownie Trifle image

Small cubes of coffee-drizzled brownies are layered with fresh raspberries and coffee-flavored chocolate pudding for a luscious dessert.

Provided by My Food and Family

Categories Recipes

Time 1h15m

Yield 18 servings, 2/3 cup each

Number Of Ingredients 7

Ingredients

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 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

Steps:

Toss brownie cubes with 1/4 cup coffee.
Beat cream cheese and remaining coffee in large bowl with whisk until well blended. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in COOL WHIP.
Place half the brownies in 3-qt. serving bowl; top with half the pudding mixture. Cover with layers of berries, remaining brownies and remaining pudding mixture. Refrigerate 1 hour.

Nutrition Facts : Calories 360, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 75 mg, Sodium 210 mg, Carbohydrate 42 g, Fiber 2 g, Sugar 31 g, Protein 4 g

COFFEE BROWNIE TRIFLE

Coffee Brownie Trifle image

Eat you coffee with your brownies in the same dish! Garnish with additional raspberries, if desired. This is from the Maxwell House coffee site.

Provided by Annacia

Categories Dessert

Time 1h15m

Yield 18 serving(s)

Number Of Ingredients 7

Ingredients

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

Steps:

PLACE brownies in shallow dish.
Drizzle with 1/4 cup of the coffee; toss lightly.
BEAT cream cheese and remaining 3/4 cup coffee in large bowl with wire whisk until well blended.
Gradually add milk, beating until well blended.
Add dry pudding mix; beat 2 minute Stir in whipped topping.
PLACE half of the brownies in 3-qt. serving bowl; top with half of the pudding mixture. Sprinkle with raspberries.
Cover with layers of remaining brownies and remaining pudding mixture.
Refrigerate at least 1 hour before serving. Store leftover trifle in refrigerator.
18 servings, 2/3 cup each.

Nutrition Facts : Calories 441.3, Fat 22.2, SaturatedFat 9.4, Cholesterol 46.8, Sodium 315.6, Carbohydrate 58.3, Fiber 2.4, Sugar 31.7, Protein 5.6