Tiramisu Bowl

• 1 packages 8 oz Philly cream cheese, softened
• 3 cup cold milk
• 2 packages 3.4 oz each Jell-O vanilla instant pudding (make sure it's not the cook & serve!)
• 1/2 packages 8 oz tub Cool Whip, thawed
• 2 packages Milano Slices salted pretzel cookies/Nilla wafers/Ladyfingers
• 1 loaf angel food cake, cut in small cubes
• 2 small Baker's Semi Sweet Chocolate squares, grated
• 1 cup raspberries or strawberries (or fresh fruit of your choice)

1. Beat cream cheese until creamy.
2. Beat in milk and dry pudding mixes.
3. Stir in Cool Whip.
4. Most recipes call for a whole 8 oz tub but I find that way too sweet, so I only use half a tub.
5. Use whichever amount you'd like!
6. Line a quart bowl with the preferred cookies of your choice, I use the salted pretzel cookies from Milano.
7. You might find it easier to add a bit of the cream mixture on the bottom of the bowl so that your cookies are able to stand.
8. Add on slices of angel food cake.
9. Add cream mixture a top.
10. Sprinkle grated chocolate.
11. Continue to repeat layers.
12. Takes about 3 layers to finish off cream mixture.
13. Top with remaining grated chocolate and add fruit on top.
14. Refrigerate for 2 hours.
15. (You can add 1/2 cup brewed coffee between layers if you'd like or substitute with chocolate milk.)

cream cheese, cold milk, nilla wafers, angel food cake, sweet chocolate squares, raspberries

Taken from cookpad.com/us/recipes/354618-tiramisu-bowl (may not work)