Tiramisu Cups

• 2 tsp. Maxwell House Instant Coffee Original Roast, divided
• 2 oz. Baker's Semi-Sweet Chocolate, melted
• 3 cups thawed Cool Whip Whipped Topping, divided
• 16 soft ladyfingers
• 1/4 cup hot water
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1/2 cup icing sugar
• 2 tsp. unsweetened cocoa powder

1. Stir 1/2 tsp.
2. coffee into melted chocolate until dissolved.
3. Add 3/4 cup Cool Whip; stir until dissolved and smooth mixture forms.
4. Spread mixture over half the ladyfingers; top with remaining ladyfingers.
5. Add remaining coffee to water; stir until dissolved.
6. Brush ladyfingers with coffee mixture; cut in half.
7. Set aside.
8. Beat cream cheese with mixer until smooth.
9. Add sugar; mix until blended.
10. Gently stir in remaining Cool Whip.
11. Place 1 ladyfinger half on the bottom of each of 8 dessert cups; top each with 2 Tbsp.
12. cream cheese mixture.
13. Repeat layers.
14. Refrigerate several hours or until chilled.
15. Sift cocoa over top of dessert just before serving.

maxwell, chocolate, topping, ladyfingers, hot water, cream cheese, icing sugar, cocoa

Taken from www.kraftrecipes.com/recipes/tiramisu-cups-172293.aspx (may not work)