Tiramisu with Hazelnut Cream Cheese
- 1 loaf PHILADELPHIA Original Cream Cheese, softened
- 1-1/2 cups sugar
- 1 tsp. Hazelnut liqueur or brandy
- 1-1/2 qt. prepared DREAM WHIP Whipped Topping, divided
- 120 slices Frozen prepared pound cake, thawed, cut into 3/8-inch thick slices
- 3 cups MAXWELL HOUSE Caffeinated Coffee, freshly brewed double strength, divided and cooled
- 2 cups BAKER'S Semi-Sweet Chocolate, grated
- Place cream cheese, sugar and liqueur in large bowl of electric mixer fitted with paddle attachment.
- Beat on medium speed until well blended.
- Fold in half of the whipped topping.
- Arrange 20 cake slices on the bottom of each of 2 full (2-inch) hotel pans.
- (Or, for trial recipe, arrange 10 cake slices on the bottom of 1 half 2-inch hotel pan.)
- Drizzle 1/2 cup of the coffee over cake slices in each pan.
- (Or, for trial recipe drizzle 1/4 cup of the coffee over cake slices.)
- Spread half of the cream cheese mixture evenly over cake slices in pans; top with layer of half of the remaining cake slices.
- Drizzle 1/2 cup of the remaining coffee over ingredients in each pan (or use 1/4 cup of the remaining coffee for trial recipe).
- Cover with remaining cream cheese mixture.
- Repeat layers of cake and coffee; top with remaining whipped topping.
- Sprinkle with grated chocolate.
- Refrigerate until ready to serve.
philadelphia original cream cheese, sugar, hazelnut liqueur, topping, cake, coffee, chocolate
Taken from www.kraftrecipes.com/recipes/-2283.aspx (may not work)