raspberry tiramisu trifle

Name: Raspberry Tiramisu Trifle
Prep time: 20 min
Yield: 6
Ingredients: 8 ounce(s) cream cheese, room temperature; 1 cup(s) powdered sugar; 1/4 teaspoon(s) cinnamon; 1 cup(s) heavy cream, whipped; 1 package(s) pepperidge farm milano cookies; 1/3 cup(s) kahlua (coffee liqueur) or strong brewed coffee; 1 cup(s) raspberries, frozen, sweetened; 1/4 cup(s) semi-sweet baking chocolate, grated

(1 RATING)

129 Pinches 2 Photos

Kimmi Knippel (Sweet_Memories)

Cullowhee, NC

Updated on Oct 5, 2011

Mmmmmm!

Rate

prep time 20 Min

cook time

method ---

yield 6 serving(s)

Ingredients

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

How To Make raspberry tiramisu trifle

Step 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.

Step 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.
Step 3

Garnish with the chocolate before serving.
Step 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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