Raspberry Tiramisu Trifle
This layered dessert looks like it took all day to make...but it takes just 20 minutes. What makes it taste as good as it looks is coffee-dipped cookies layered with sweetened cream cheese and raspberries.
Ingredients
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
0.25 teaspoon ground cinnamon
1 cup heavy cream, whipped
1 package (6 ounces) Pepperidge Farm® Milano® Cookies
0.333 cup brewed black coffee
1 cup frozen raspberries, thawed and drained
0.25 cup grated semi-sweet chocolate
1 cup confectioners' sugar
0.25 teaspoon ground cinnamon
1 cup heavy cream, whipped
1 package (6 ounces) Pepperidge Farm® Milano® Cookies
0.333 cup brewed black coffee
1 cup frozen raspberries, thawed and drained
0.25 cup grated semi-sweet chocolate
Instructions
Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth. Beat in the sugar and cinnamon. Fold in the whipped cream.
Spoon 1 cup cheese mixture into a 4-cup trifle bowl. Dip 6 of the cookies, one at a time, into the coffee and place over the cheese layer, overlapping slightly. Spoon 2 tablespoons raspberries over the cookies. Repeat the layers. Spread the remaining cheese mixture over the top. Garnish with the remaining cookies and raspberries. Refrigerate for 1 hour.
Garnish with the chocolate before serving.
Spoon 1 cup cheese mixture into a 4-cup trifle bowl. Dip 6 of the cookies, one at a time, into the coffee and place over the cheese layer, overlapping slightly. Spoon 2 tablespoons raspberries over the cookies. Repeat the layers. Spread the remaining cheese mixture over the top. Garnish with the remaining cookies and raspberries. Refrigerate for 1 hour.
Garnish with the chocolate before serving.
Raspberry Tiramisu Trifle
This layered dessert looks like it took all day to make...but it takes just 20 minutes. What makes it taste as good as it looks is coffee-dipped cookies layered with sweetened cream c...
Directions
Print
Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth. Beat in the sugar and cinnamon. Fold in the whipped cream.Spoon 1 cup cheese mixture into a 4-cup trifle bowl. Dip 6 of the cookies, one at a time, into the coffee and place over the cheese layer, overlapping slightly. Spoon 2 tablespoons raspberries over the cookies. Repeat the layers. Spread the remaining cheese mixture over the top. Garnish with the remaining cookies and raspberries. Refrigerate for 1 hour.Garnish with the chocolate before serving.
Ingredients
1 package (8 ounces) cream cheese, softened1 cup confectioners' sugar0.25 teaspoon ground cinnamon1 cup heavy cream, whipped1 package (6 ounces) Pepperidge Farm® Milano® Cookies0.333 cup brewed black coffee1 cup frozen raspberries, thawed and drained0.25 cup grated semi-sweet chocolate
Caramel Pecan Cups
Light and flaky puff pastry cups are fille...
Cookie & Caramel Ice Cream Cake
Store-bought cookies form the crust for th...
Frozen Chocolate Chunk Cookie Mud P...
This dessert is sure to please...it's a ch...
Pomegranate Blueberry Granita
Each serving of this refreshing granita pr...