Maple Tiramisu

• 2 cups cold milk
• 1 pkg. (102 g) Jell-O Vanilla Instant Pudding
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1 cup maple syrup, divided
• 2 cups thawed Cool Whip Whipped Topping
• 1 tsp. Maxwell House Instant Coffee Original Roast
• 1/4 cup warm water
• 18 soft ladyfingers
• 2 tsp. maple sugar

1. Add milk to dry pudding mix in large bowl.
2. Beat with wire whisk 2 min.
3. or until well blended.
4. Refrigerate 5 min.
5. or until thickened.
6. Meanwhile, beat cream cheese and 1/4 cup of the syrup until well blended.
7. Add to pudding; beat until well blended.
8. Stir in whipped topping.
9. Dissolve coffee granules in warm water in shallow dish; stir in remaining 3/4 cup syrup.
10. Add ladyfingers; turn to evenly soak both sides of each ladyfinger.
11. Line bottom and side of trifle dish with 10 of the ladyfingers.
12. Spoon half of the pudding mixture into prepared dish; top with remaining 8 ladyfingers, torn into bite-size pieces.
13. Drizzle with any remaining syrup mixture; cover with remaining pudding mixture.
14. Refrigerate at least 4 hours.
15. Sprinkle with maple sugar just before serving.
16. Store leftovers in refrigerator.

cold milk, cream cheese, maple syrup, topping, maxwell, warm water, ladyfingers, maple sugar

Taken from www.kraftrecipes.com/recipes/maple-tiramisu-109649.aspx (may not work)