Featured Pinch Tips Video
Family Tested & Approved
evaporated milk (12 oz.) divided
3.4 oz. vanilla instant pudding
8 oz. neufchatel, room temperature
container 8 oz. frozen whipping topping, thawed, divided
instant coffee granules
coffee liqueur (optional)
(3.5 oz. each) soft ladyfingers, divided (i used sara lee pound cake)
powdered cocoa, divided
In a large mixing bowl, combine the pudding mix and one cup of evaporated milk, beat until smooth. Fold in one cup of whipped topping.
In a small bowl, combine water, remaining 1/2 cup evaporated milk and coffee granules, stir until dissolved. Stir in liqueur.
Place half of the lady fingers covering the bottom of an 8-inch baking dish, they can be broken to cover the whole bottom.
Drizzle half of the coffee mixture evenly over the ladyfingers.
Top with half of the pudding mixture and spread evenly, and half of remaining whipped topping. Dust with 2 tsp. of cocoa.
Top with remaining lady fingers. Drizzle with remaining coffee mixture.
Top with remaining pudding mixture and whipped topping. Dust with remaining 2 tsp. of cocoa.
Cover and refrigerate for at least 2 hours. Overnight would be better.
BECAUSE IT IS SO DIFFICULT TO FIND LADY FINGERS WHERE I LIVE, I USED SARA LEE'S POUND CAKE.
TO DUST THE TOP WITH COCOA POWDER, USE A FINE MESH STRAINER AND TAP OVER THE TIRAMISU.
Last Updated: Thu, Jun 21, 2012