Tuesday, July 15, 2008

Tiramisu Anacapri

Wow. This is good.

1 cup cold water
1 (14-ounce) can fat-free sweetened condensed milk
1 (1.4-ounce) package sugar-free vanilla instant pudding mix
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
1 cup hot water
1/2 cup Kahlúa (coffee-flavored liqueur)
1 tablespoon instant espresso or 2 tablespoons instant coffee granules
24 cakelike ladyfingers (2 [3-ounce] packages)
3 tablespoons unsweetened cocoa, divided

Combine first 3 ingredients in a large bowl; stir well with a whisk. Cover surface with plastic wrap; chill 30 minutes or until firm.

Remove plastic wrap, and add cream cheese. Beat with a mixer at medium speed until well-blended. Gently fold in whipped topping.

Combine hot water, Kahlúa, and espresso. Split ladyfingers in half lengthwise. Arrange 16 ladyfinger halves, flat sides down, in a trifle bowl or large glass bowl. Drizzle with 1/2 cup Kahlúa mixture. Spread one-third of pudding mixture evenly over ladyfingers; sprinkle with 1 tablespoon cocoa. Repeat layers, ending with cocoa. Cover and chill at least 8 hours.

--Adapted from Cooking Light magazine

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