Tuesday, December 4, 2007

Easy NILLA® Tiramisu

A delicious dessert. Try substituting Cool Whip Free and Low Fat Cream Cheese and it will still taste great. It's a good idea to put the tiramisu in the freezer for about 1/2 hour before cutting though. Even after spending all night in the fridge it might still be soft.

1 Tbsp. MAXWELL HOUSE Instant Coffee
2 Tbsp. hot water
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup powdered sugar, sifted
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
32 NILLA Wafers
1 cup fresh raspberries
1/2 tsp. unsweetened cocoa powder
1 square BAKER'S Semi-Sweet Baking Chocolate, grated

ADD coffee granules to hot water; stir until dissolved. Gradually add to cream cheese in medium bowl, beating with wire whisk until well blended. Add powdered sugar; mix well. Gently stir in the whipped topping.

PLACE 16 of the wafers on bottom of 8-inch square dish; cover with half of the whipped topping mixture. Repeat layers. Cover and refrigerate several hours or overnight.

TOP with the raspberries just before serving. Sprinkle with cocoa powder and grated chocolate. Store leftover dessert in refrigerator.

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