1 quart fresh strawberries
1-1/4 cups cold milk
1 package (3.4 ounce)instant vanilla pudding mix
1 package (8 ounces) cream cheese, softened
4 tablespoons strong brewd coffe, room tempreture, divided
2 cups whipped topping
1 package (3 ounces) ladyfingers, split
6 squares (1 ounce each) bittersweet chocolate grated
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. Brush remaining coffee over ladyfingers. Line the bottom of a 3 quart triffle or glass serving bowl with half of the ladyfingers. Top with half of the strawberries; grated chocolate and pudding mixture; repeat layers. Cut reserved berries in half; place on trifle. Cover and refrigerate for 4 hours or overnight.
Not a NESTLÉ®-tested recipe.