1 batch baker's one bowl brownies cooled cut into 1/2-inch cubes
8 oz philadelphia cream cheese softened
3.9 oz jell-o chocolate flavor pudding instant
1 cup milk cold
1 cup raspberries fresh
1 cup strong maxwell house coffee cooled divided brewed (any variety)
2 cups cool whip whipped topping thawed
Equipment
bowl
whisk
Directions
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.
