Paper and Spice

I received this trifle bowl last year for Christmas and haven't yet put it to use. Searching for trifle recipes I ran across this one and knew I had to make it for my mom's birthday. It is, simply put, awesome! The perfect combination of strawberries, chocolate and fluffy cream made from cream cheese, pudding and whipped topping, layered with ladyfingers brushed with coffee. Try it and enjoy!

Oh, and yes, it did get rave reviews!

Ingredients

• 1 quart fresh strawberries
• 1 1/4 cups cold milk
• 1 (3.4 ounce) package instant cheesecake or vanilla pudding mix
• 1 (8 ounce) package cream cheese, softened
• 4 tablespoons strong brewed coffee, room temperature, divided
• 2 cups whipped topping (I used homemade)
  
• 1 (3 ounce) package ladyfingers, split
• 6 (1 ounce) squares bittersweet chocolate, grated

Preparation

1. Set aside three strawberries for garnish; slice the remaining strawberries. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large mixing bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in whipped topping.
2. Brush remaining coffee over ladyfingers. Line the bottom of a 3-qt. trifle or glass serving bowl with half of the ladyfingers. Top with half of the sliced berries, grated chocolate and pudding mixture; repeat layers. Cut reserved berries in half; place on trifle. Cover and refrigerate for 4 hours or overnight.

On a side note, I realized I didn't have enough eggs and wasn't able to make the brownies. Guess there's a trip to the grocery store in my future.