Jody Tries A Trifle

For a cool summer treat with your iced coffee, try this simple, sweet dessert….

Coffee Brownie Trifle

Ingredients

1 batch of your favorite brownie recipe (13×9 size), cooled, cut into 1/2-inch cubes

1 cup brewed strong coffee (any variety), cooled, divided

1 pkg. (8 oz.) cream cheese, softened

1 cup cold milk

1 pkg. (3.9 oz.) chocolate instant pudding

2 cups thawed whipped topping

1 cup fresh raspberries

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 whipped topping.

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. Garnish with additional raspberries before serving if desired.

Enjoy with your favorite cup of coffee or iced coffee!

Jody Victor

Cappuccino Bars

Jody Victor: Try this yummy dessert with your favorite coffee at your next get-together….

Cappuccino Bars

Ingredients

15 graham crackers

2 pkg. (8 oz. each) cream cheese, softened

3-1/2 cups cold milk, divided

3 pkg. (4-serving size each) chocolate instant pudding

1 Tbsp. instant coffee

1/4 tsp. ground cinnamon

1 tub (8 oz.) Frozen whipped topping, thawed, divided

1 square semi-sweet chocolate, grated or 3 Tbsp. chocolate sprinkles

Directions

Arrange half of the grahams in bottom of 13×9-inch pan, breaking grahams to fit if necessary.

Beat cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add 1 cup of the milk, beating until well blended. Add remaining 2-1/2 cups milk, the dry pudding mixes, coffee granules and cinnamon. Beat 1 to 2 minutes or until well blended. (Mixture will be thick.) Gently stir in 2 cups of the whipped topping.

Spread half of the pudding mixture over grahams in pan; arrange remaining grahams over pudding. Cover with remaining pudding mixture; top with remaining whipped topping. Sprinkle with grated chocolate. Freeze several hours or overnight. Cut into 32 bars to serve. Store leftover bars in freezer.

Enjoy!

Jody Victor

Jody’s Holiday Tiramisu Bowl

For a treat that looks as beautiful as it tastes, try this wonderful recipe for your next holiday get-together…..

Holiday Tiramisu Bowl

Ingredients

1 pkg. (8 oz.) Cream Cheese, softened

3 cups cold milk

2 pkg. (3.4 oz. each) Vanilla  Flavor Instant Pudding

1 (8 oz.) tub Whipped Topping, thawed, divided

48 Vanilla Wafers

1/2 cup brewed strong coffee, cooled

2 squares semi-sweet chocolate, coarsely grated

1 cup fresh raspberries

Directions

1. Beat cream cheese in large bowl with mixer until creamy. Beat in milk and dry pudding mixes. Stir in 2 cups whipped topping.

2. Line 2-1/2-qt. clear glass bowl with 24 wafers; drizzle with 1/4 cup coffee. Top with half each of the pudding mixture and chocolate. Reapeat all layers.

3. Top with remaining whipped topping and raspberries. Refrigerate 2 hours. Enjoy with your favorite coffee and friends!

 

Jody Makes Tiramisu Pie

Try this yummy tiramisu recipe next time you have friends over for coffee…..

Easiest Tiramisu Pie

ingredients

48 Vanilla wafers, divided

1/4 cup brewed strong coffee, cooled, divided

4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened

1-1/2 cups cold milk

1 pkg. (3.4 oz.) vanilla flavor instant pudding

1 tub (8 oz.) French vanilla whipped topping, thawed

1 square semi-sweet chocolate, grated

directions

Arrange 36 wafers on bottom and up side of 9-inch pie plate. Drizzle with 2 Tbsp. coffee.

Beat  cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 1 min. Gently stir in 2 cups whipped topping.

Layer half each of the pudding mixture and grated chocolate in crust; cover with remaining wafers. Drizzle with remaining coffee. Repeat layers of pudding and chocolate. Top with remaining whipped topping. Refrigerate 3 hours.

Jody Tries Tiramisu Cheesecake Bars

For cheesecake and tiramisu lovers, try this wonderful treat with coffee and friends……

Tiramisu Cheesecake Bars

Cookie Base:

1 pouch (1 lb 1.5 oz) sugar cookie mix

1 Tbsp all-purpose flour

1/3 cup butter or margarine, softened

1 egg, slightly beaten

Filling:

2 packages (8 oz each) cream cheese, softened

1 can (14 oz) sweetened condensed milk (not evaporated)

1 Tbsp instant coffee granules or crystals

2 tsp vanilla

2 eggs

1 cup miniature semisweet chocolate chips

Topping:

6 oz cream cheese, softened

1/2 cup whipping cream

Chocolate curls, if desired

1. Heat oven to 350 degrees F. Spray bottom and sides of 13×9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.

2. Meanwhile, in another large bowl, beat 2 packages (8 oz each) cream cheese with electric mixer on medium speed until smooth. Add milk; beat until well blended. Add coffee, vanilla and eggs; beat until well blended. Stir in chocolate chips. Pour over cookie base.

3. Bake 35 to 40 minutes or until set. Cool at room temperature 30 minutes. Refrigerate 30 minutes to cool completely.

4. In small bowl, beat 6 oz cream cheese on medium speed until smooth. Gradually beat in whipping cream; beat about 2 minutes longer or until fluffy. Spread mixture over cooled bars. Sprinkle chocolate curls over topping.

5. Refrigerate abut 2 hours or until chilled. To serve bars, cut into 9 rows by 4 rows. Store covered in refrigerator.