| 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 |
ts |
Vanilla |
| 1 |
|
Container (8 oz) frozen light whipped topping, thawed |
| 1 |
ts |
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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