For a cool summer treat with your iced coffee, try this simple, sweet dessert….
Coffee Brownie Trifle
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
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: Try this yummy dessert with your favorite coffee at your next get-together….
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
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.
Jody Victor: Next time you want something sweet, cool and cappuccino flavored, try this low-fat, low-cal yummy dessert!
1 pkg. vanilla flavor fat-free, sugar-free instant pudding
2 tsp instant coffee
2 cups cold fat-free milk
1/8 tsp ground cinnamon
1 cup thawed light frozen whipped topping
Beat dry pudding mix, coffee granules and milk with whisk 2 min.; pour into 5 dessert dishes.
Refrigerate 1 hour
Whisk cinnamon into whipped topping; spoon over pudding.
Next time you want a little treat, try this easy recipe for a true delight with your java.
Coffee Delight Cake-In-A-Mug
4 Tbsp plain flour
4 Tbsp sugar
2 tsp plain Instant Coffee
3 Tbsp milk
3 tbsp oil
2 capfulls vanilla
3-4 Tbsp assorted (optional) add-ins: coconut flakes, chocolate chips, nuts, candy bits.
Add dry ingredients to a LARGE coffee mug and mix around with a fork. Add egg, mix thoroughly. Measure into your mug the milk, oil, and vanilla. Mix well.
The last step is to fold in your choice of optional add-ins (all or some).
Place mug in microwave and cook for 3 minutes (1000watts). Cake will rise above top of mug – it’s ok. Cool and eat!
For a treat that looks as beautiful as it tastes, try this wonderful recipe for your next holiday get-together…..
Holiday Tiramisu Bowl
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
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!