Fresh Strawberry Tiramisu Trifle

This one is a "show stopper"!!
(no serving size)

4 cups fresh strawberries, rinsed, plus a few for garnish
2 cups extra creamy* whipped topping
1&1/2 cup cold whole* milk
1 cup strongly brewed coffee, cooled, divided
1 8 oz. package mascarpone cheese, room temp.
1 3.4 oz. package instant vanilla pudding mix
1 3 oz. package ladyfingers
Unsweetened cocoa powder, for garnish

Remove stems from strawberries and slice into small pieces (leaving a few whole). Transfer to a bowl and set aside. Follow package directions and mix cold milk and pudding mix in a large bowl for 2 mins. Refrigerate for 5 mins. In a bowl or mixer, beat mascarpone until smooth and creamy, then mix in 3 T. coffee. Remove pudding from fridge and alternate adding it and whipped topping into the creamy mascarpone. Pour remaining coffee into a bowl and set up your large trifle bowl or individual ramekins next to it. Working one at a time, take ladyfingers and quickly dunk them in coffee, making sure both side get completely submerged. Immediately line the bottom of serving dish(es) with 1/2 of the ladyfingers.
Top ladyfinger layer with a thin layer of mascarpone mixture. Then add remaining ladyfingers and a heaping amount of strawberries (if using a trifle bow, spread out all of the strawberries). Spread remaining mascarpone mixture over the top and dust generously with cocoa powder. Refrigerate for at least 2 hours or overnight. When ready to serve, garnish with a strawberry and serve chilled.

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Love,

MM