Tiramisu Hearts
- 1/2 cup hot water
- 1/4 cup MAXWELL HOUSE Instant Coffee
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup powdered sugar
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 2 pkg. (3 oz. each) soft ladyfingers
- 1 cup raspberries
- 3 Tbsp. unsweetened cocoa powder
- Add hot water to coffee in small bowl; stir until dissolved.
- Beat cream cheese in large bowl with mixer until creamy.
- Add sugar and half the coffee; mix well.
- Gently stir in COOL WHIP.
- Line 13x9-inch dish with foil, with ends of foil extending over sides.
- Arrange half the ladyfingers on bottom of prepared dish; brush with half of the remaining coffee.
- Cover with half the cream cheese mixture, then remaining ladyfingers.
- Brush with remaining coffee.
- Top with remaining cream cheese mixture.
- Freeze 3 hours.
- Use foil handles to remove dessert from pan; sprinkle with cocoa powder.
- Cut into 8 heart shapes with 4-inch cookie cutter.
- Serve topped with raspberries.
water, coffee, philadelphia cream cheese, powdered sugar, ladyfingers, raspberries, cocoa
Taken from www.kraftrecipes.com/recipes/tiramisu-hearts-171647.aspx (may not work)