Preparation time: 15 min
Cooking time: 1 hour chill time
Serves: 18 servings, 2/3 cup each
BAKER'S ONE BOWL Brownies, cut into 1/2-inch cubes
1 cup cooled brewed strong MAXWELL HOUSE Coffee, any variety, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup cold milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping
1 cup raspberries
PLACE brownies in shallow dish. Drizzle with 1/4 cup of the coffee; toss lightly.
BEAT cream cheese and remaining 3/4 cup coffee in large bowl with wire whisk until well blended. Gradually add milk, beating until well blended. Add dry pudding mix; beat 2 min. Stir in whipped topping.
PLACE half of the brownies in 3-qt. serving bowl; top with half of the pudding mixture. Sprinkle with raspberries. Cover with layers of remaining brownies and remaining pudding mixture. Refrigerate at least 1 hour before serving. Store leftover trifle in refrigerator.