2 pkg. (3 oz. each) ladyfingers, split, divided
2 tbsp. instant coffee
1 tbsp. granulated sugar
1 cup boiling water
2 packages (8 oz. each) cream cheese, softened
1/2 cup granulated sugar
2 tbsp. almond-flavored liqueur or brandy (optional)
2 cups frozen non-dairy whipped topping, thawed
1 tsp. unsweetened cocoa powder
Arrange 1 package of the ladyfingers on bottom of 13 x 9-inch baking dish.
Dissolve instant coffee and 1 tablespoon sugar in boiling water. Brush 1/2 cup coffee mixture over ladyfingers in dish.
Beat cream cheese with electric mixer on medium speed until smooth. Add sugar and liqueur, mixing until blended. Gently stir in whipped topping.
Pour 1/2 of the cream cheese mixture over ladyfingers. Top with remaining ladyfingers; brush with remaining coffee. Spoon remaining cream cheese mixture over ladyfingers. Dust with cocoa powder. Refrigerate 4 hours or overnight.
Makes 12 servings.
Date: July 24, 2004