For anyone who has kept up with my blog from the beginning, you may notice that I don’t really do dessert.  There are two reasons for that:

#1 – My husband doesn’t care for sweets.

#2 – I simply don’t like baking.

I love cooking.  You can be creative and add ingredients to your taste.  Not with baking.  Baking is very exact.  I have managed to ruin those instant cookies you get in the freezer section.  Therefore, for these two reasons, I typically steer clear of baking.

Sometimes, however, I feel the urge to make something chocolaty.  With the help of a box of brownies I had in the cupboard and fresh strawberries left in the fridge, I came up with this tasty trifle, which is as pretty as it is delicious.

Coffee Chocolate Trifle with Strawberries

Makes 18 servings

Ingredients:

Box of 13″ x 9″ family size brownie mix

1 cup cooled coffee, separated

8 ounces softened cream cheese

1 cup milk

1 package (4 servings) instant chocolate pudding

1 container Cool Whip

1 cup sliced strawberries

Directions:

Prepare brownies as directed.  Allow to cool.  Cut pan of brownies into 1/2″ cubes.  Drizzle the brownies with 1/4 cup of coffee and toss lightly.

Beat the cream cheese and remaining 3/4 cup of coffee in a large bowl with a wire whisk until well blended.  Gradually add milk, beating until mixed thoroughly.  Add dry pudding mix and beat for 2 minutes.  Stir in the Cool Whip.

Add half of the brownie/coffee mixture to a 3-quart trifle bowl.  Top with half of the pudding mixture.  Add a single layer of strawberries atop the pudding.

Cover with layers of remaining brownies and pudding. Arrange remaining strawberries in a circle around the edge of the trifle.

Refrigerate at least one hour before serving.  Enjoy!