| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 8 | Servings | |
INGREDIENTS
| 10 3/4 | oz | Pound cake |
| 1/3 | c | Espresso, cooled |
| 2 | pt | Coffee frozen yogurt, softened |
| 1 | pt | Chocolate frozen yogurt, softened |
| 2 | c | Cool Whip Lite® |
| 3/4 | c | Light cream cheese |
| 2 | tb | Confectioner's sugar |
| 3/4 | ts | Vanilla |
| Grated chocolate | ||
| Hot fudge sauce |
INSTRUCTIONS
Line a 9 x 5 inch loaf pan with plastic wrap. Cut pound cake horizontally into four slices. Place one pound cake layer in loaf pan, trimming to fit. Sprinkle with a third of the espresso. Top with half the coffee ice cream, smoothing the surface to even. Meanwhile, in a bowl, beat light cream cheese on medium speed until it looks whipped. Add confectioners sugar and vanilla. Mix until incorporated. Whisk in whipped cream. Cover with plastic wrap and refrigerate until later. To serve, invert loaf pan to remove tiramisu, and peel off plastic wrap. Allow to soften slightly (5 to 10 m Preparation Time: 20 min. Chilling Time: 6 hours Posted to MM-Recipes Digest V4 #043 by "Kim" <[email protected]> on Feb 11, 1997.
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