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Raspberry Tiramisu Trifle

Kimmi Knippel (Sweet_Memories)




★★★★★ 1 vote

20 Min


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8 oz
cream cheese, room temperature
1 c
powdered sugar
1/4 tsp
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


  • 1Beat 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.
  • 2Spoon 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.
  • 3Garnish with the chocolate before serving.
  • 4NOTE:

    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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