- 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
- 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-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.