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.
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
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