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raspberry tiramisu trifle

(1 rating)
review
Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Mmmmmm!

(1 rating)
yield 6 serving(s)
prep time 20 Min

Ingredients For raspberry tiramisu trifle

  • 8 oz
    cream cheese, room temperature
  • 1 c
    powdered sugar
  • 1/4 tsp
    cinnamon
  • 1 c
    heavy cream, whipped
  • 1 pkg
    pepperidge farm milano cookies
  • 1/3 c
    kahlua (coffee liqueur) or strong brewed coffee
  • 1 c
    raspberries, frozen, sweetened
  • 1/4 c
    semi-sweet baking chocolate, grated

How To Make raspberry tiramisu trifle

  • 1
    Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth. Beat in the sugar & cinnamon. Fold in the whipped cream.
  • 2
    Spoon 1 C cheese mixture into a 4 C trifle bowl. Dip 6 of the cookies, one at a time, into the coffee & place over the cheese layer, overlapping slightly. Spoon 2 Tbsp raspberries over the cookies. Repeat the layers. Spread the remaining cheese mixture over the top. Garnish with the remaining cookies & raspberries. Refrigerate for 1 hour.
  • 3
    Garnish with the chocolate before serving.
  • 4
    NOTE: Heavy cream will whip faster when the bowl & beaters are cold. Place the bowl & beaters in the freezer for about 15 minutes before using, then use the cream right from the refrigerator.
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