Ingredients
1 quart fresh strawberries1-1/4 cups cold milk1 package (3.4 ounces) instant vanilla pudding mix1 package (8 ounces) cream cheese, softened4 tablespoons strong brewed coffee, room temperature, divided2 cups whipped topping1 package (3 ounces) ladyfingers, split6 ounces bittersweet chocolate, grated
Preparation
Set aside three strawberries for garnish; slice the remaining strawberries. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in whipped topping.
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.
