Tiramisu Made with Philly

• 2 loaves PHILADELPHIA Original Cream Cheese, softened
• 2-1/4 qt. mascarpone
• 1-1/2 qt. powdered sugar
• 3 cups coffee-flavored liqueur, divided
• 2 Tbsp. vanilla
• 4-1/2 cups whipping cream
• 1/4 cup espresso coffee powder
• 120 each OREO Chocolate Wafer Cookies
• 1-1/2 cups OREO Pieces-Small

1. Beat cream cheese and marscarpone in large bowl with electric mixer on medium speed until well blended.
2. Add sugar, 3/4 cup of the liqueur (or 2 Tbsp.
3. of the liqueur for trial recipe) and the vanilla; beat until light and fluffy.
4. Gradually add cream, beating just until blended.
5. (Do not overbeat.)
6. Arrange 10 of the cookies on bottom of each of 6 (9-inch) springform pans (or on bottom of 1 9-inch springform pan for trial recipe), breaking cookies as necessary to fill empty spaces on bottom of pan.
7. Brush cookies in each pan with about 3 Tbsp.
8. of the remaining liqueur.
9. Spoon 2 cups of the cream cheese filling over cookie layer in each pan; sprinkle with 1 tsp.
10. of the espresso powder.
11. Repeat all layers.
12. Sprinkle 1/4 cup of the OREO Pieces over ingredients in each pan.
13. Refrigerate at least 2 hours or overnight.
14. Cut each dessert into 8 wedges to serve.

cream cheese, mascarpone, powdered sugar, coffeeflavored liqueur, vanilla, whipping cream, espresso coffee, oreo chocolate

Taken from www.kraftrecipes.com/recipes/tiramisu-made-philly-97542.aspx (may not work)