[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]TIRAMISU[/title][fusion_text]Week of February 17th-21st 2014
(Thanks to a Party Line Listener)
8 oz. Pkg. Cream Cheese, softened 1 Envelope (2.6oz.Pkg.)Whipped Topping Mix
1/2 Cup 1 % Milk 1/3 Cup Powdered Sugar4
2 Tsp. Vanilla Extract 1 Pkg. (3 oz.) Soft Ladyfingers, split
1/2 Cup Hot Water 2 Rounded Tsp. Instant Coffee Crystals
2 Tbs. Chocolate Syrup 1 Tbs. Unsweetened Cocoa Powder
Spray an 8″ square baking pan with cooking spray. Beat cream cheese until fluffy for one minute on medium speed. Add dry topping mix, milk, powdered sugar and vanilla. Beat until thickened and smooth.
Set aside. Line bottom of baking pan with 12 ladyfinger halves. In a bowl, stir together water, coffee crystals and syrup until blended. Drizzle half of mixture over ladyfingers in pan, making sure they absorb liquid. Spread half of reserved cream cheese mixture over ladyfingers. Repeat with remaining ladyfingers, coffee mixture and remaining cream cheese mixture. Cover and refrigerate 8 hours or overnight. Just before serving, uncover and sprinkle with cocoa. Note: The caller said that she didn’t have the ladyfingers so she used vanilla wafer cookies instead and she hand-dipped them in the water, coffee mixture before putting them in the pan.. Now that is the way she makes them all the time!
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