I love making trifles-they look so pretty in those glass trifle dishes and they're always a hit at parties!
2 (3 ounce) packages ladyfingers, split separated
1 cup coffee, freshly brewed, room temperature, divided
8 ounces cream cheese (low fat is fine)
2 cups milk
2 (4 ounce) packages instant vanilla pudding
1 (8 ounce) tub whipped topping, divided
Brush sides of ladyfingers with about 1/4 cup of the coffee. Place ladyfingers on bottom and up side of a 2 quart glass trifle dish. In a large bowl, beat cream cheese and remaining 3/4 cup coffee with a wire whisk until smooth. Gradually beat in milk until smooth. Add pudding mixes; beat with whisk until blended. Gently stir in 1/2 of the whipped topping. Spoon into prepared dish. Cover tightly with plastic wrap. Refrigerate 1 hour or until set to serve. Top with remaining whipped topping; garnish with chocolate curls, if desired.
A few notes:
When I made this recently, the pudding mixture only filled about 2/3 of the dish, leaving exposed lady fingers (which would dry out). I added a little more than the remaining 1/2 tub of the whipped topping, then folded the tops of the lady fingers over and pressed them gently into the topping. I also added Heath® chocolate toffee bits to the mixture and garnished with bits and chocolate shavings.
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