Jody Tries A Trifle

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

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


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!


Jody’s Favorite Bread Pudding

For a delightful treat try this recipe with you after-dinner coffee….

Mocha Bread Pudding


Nonstick cooking spray

1/4 cup granulated sugar

2  Tbsp baking cocoa

2  tsp instant coffee granules

3 1/2 cups French bread cubes

1 can (12 fl. oz.) Evaporated Fat Free Milk

2 large eggs

1 tsp vanilla extract

Powdered sugar (optional)

Frozen lite whipped topping, thawed

Fresh raspberries and/or mint leaves (optional)


Preheat oven to 350 degrees F. Coat 8-inch-square baking dish with nonstick cooking spray.

Combine granulated sugar, cocoa and coffee granules in small bowl. Place bread cubes in prepared baking dish. Beat evaporated milk, eggs and vanilla extract in medium bowl until well blended; stir in sugar mixture. Pour over bread, pressing bread into milk mixture. Place dish in 13×9-inch baking dish; fill 13×9-inch dish with warm water to 1-inch depth.

Bake for 30-35 minutes or until set. Sprinkle lightly with powdered sugar. Garnish each serving with whipped topping, respberries and/or mint leaves.

Jody’s Mini Coffee Cheesecakes

Frozen Mini Cinnamon Coffee Cheesecakes


12  Ginger Snaps, divided

2 Tbsp. Decaf Instant Coffee

1 Tbsp. water

1/2 cup ganulated No Calorie Sweetener

1 tub (8 oz.) 1/3 Less Fat Cream Cheese

1 tsp. vanilla

1/4 tsp. ground cinnamon

1-1/2 cups thawed Lite Whipped Topping

1 cup fresh raspberries


Place 1 cookie in each of 12 paper-lined muffin cups.

Dissolve coffee granules in water in large bowl. Add Granulated Sweetener, reduced-fat cream cheese, vanilla and cinnamon; beat with whisk until well blended. Sir in whipped topping; spoon into muffin cups. Top with Berries.

Freeze 3 hours or until firm. Remove cheesecakes from freezer 10 min. before serving. Let stand at room temperature to soften slightly.