Bourbon-Pear & Almond Tiramisu

• 2 Tbsp. bourbon
• 1 can (15 oz.) sliced pears in extra light syrup, undrained
• 2 pkg. (3 oz. each) soft ladyfingers, divided
• 2 tubs (8 oz. each) PHILADELPHIA Brown Sugar & Cinnamon Cream Cheese Spread
• 2 Tbsp. milk
• 2 cups thawed COOL WHIP Whipped Topping
• 1/4 cup chopped dried cranberries
• 1/4 cup PLANTERS Sliced Almonds, toasted

1. Combine bourbon with 1 Tbsp.
2. pear syrup in small bowl; discard remaining syrup.
3. Cut pears into thin slices.
4. Arrange 1 pkg.
5. ladyfingers on bottom of 13x9-inch pan; brush half the bourbon mixture over ladyfingers in pan.
6. Whisk cream cheese spread and milk in large bowl until blended.
7. Stir in COOL WHIP.
8. Spread half the cream cheese mixture over ladyfingers in pan; top with half the pear slices.
9. Cover with remaining ladyfingers; brush with remaining bourbon mixture.
10. Spread remaining cream cheese mixture over ladyfingers.
11. Top with remaining pear slices; sprinkle with cranberries and nuts.
12. Refrigerate 4 hours.

bourbon, syrup, ladyfingers, tubs, milk, cranberries

Taken from www.kraftrecipes.com/recipes/bourbon-pear-almond-tiramisu-180917.aspx (may not work)