Ingredients

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

Procedure

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.