Jo Anne Sugimoto
Featured Pinch Tips Video
- 1 can(s)
- evaporated milk (12 oz.) divided
- 1 box
- 3.4 oz. vanilla instant pudding
- 1 pkg
- 8 oz. neufchatel, room temperature
- container 8 oz. frozen whipping topping, thawed, divided
- 1/4 c
- hot water
- 3 Tbsp
- instant coffee granules
- 2 Tbsp
- coffee liqueur (optional)
- 2 pkg
- (3.5 oz. each) soft ladyfingers, divided (i used sara lee pound cake)
- 4 tsp
- powdered cocoa, divided
1In a large mixing bowl, combine the pudding mix and one cup of evaporated milk, beat until smooth. Fold in one cup of whipped topping.
2In a small bowl, combine water, remaining 1/2 cup evaporated milk and coffee granules, stir until dissolved. Stir in liqueur.
3Place half of the lady fingers covering the bottom of an 8-inch baking dish, they can be broken to cover the whole bottom.
4Drizzle half of the coffee mixture evenly over the ladyfingers.
5Top with half of the pudding mixture and spread evenly, and half of remaining whipped topping. Dust with 2 tsp. of cocoa.
6Top with remaining lady fingers. Drizzle with remaining coffee mixture.
7Top with remaining pudding mixture and whipped topping. Dust with remaining 2 tsp. of cocoa.
8Cover and refrigerate for at least 2 hours. Overnight would be better.
10BECAUSE IT IS SO DIFFICULT TO FIND LADY FINGERS WHERE I LIVE, I USED SARA LEE'S POUND CAKE.
11TO DUST THE TOP WITH COCOA POWDER, USE A FINE MESH STRAINER AND TAP OVER THE TIRAMISU.