| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Not, Sent |
8 |
Servings |
INGREDIENTS
| 16 |
|
Ladyfinger cookies |
| 3/4 |
c |
Brewed coffee |
| 12 |
oz |
Fat-free cream cheese, room |
|
|
temperature |
| 1/4 |
c |
Sugar |
| 2 |
t |
Vanilla |
| 1 |
|
Container, 8 oz frozen |
|
|
light whipped topping |
|
|
thawed |
| 1 |
t |
Unsweetened cocoa powder |
INSTRUCTIONS
Lay cookies in single layer on waxed paper. Sprinkle with 1/2 cup of
the coffee. Stand cookies upright against sides of 2-quart souffle
dish or other large dessert dish, cutting to fit. Use smaller pices to
cover bottom of dish. Set aside. Beat cream cheese, sugar, remaining
1/4 cup coffee and vanilla in small bowl at high speed until smooth.
Spoon into larger bowl. Fold in whipped topping until blended. Spoon
into souffle dish. Cover with plastic wrap. Refrigerate 2-12 hours.
Just before serving, sprinkle cocoa powder through wire sieve over
top. Recipe by: Family Circle 2-1-97 Posted to EAT-L Digest 23 Feb 97
by The Taillons <taillon@ACCESS.MOUNTAIN.NET> on Feb 22, 1997.
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