Raspberry Tiramisu Trifle
|Categories:||Cakes, Cookies, Chocolate, Other Desserts|
|Keywords:||Cream, cheese, baking, raspberries, cinnamon, coffee, sugar, FARM, powdered, black, heavy, semi-sweet, trifle, kahlua, liqueur, whipping, strong, brewed, Pepperidge, Milano|
|8 oz||cream cheese, room temperature|
|1 c||powdered sugar|
|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|
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DirectionsBeat 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.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.Garnish with the chocolate before serving.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.