Friday, July 15, 2011

❃❃ Tiramisu Mousse Cheesecake ❃❃

What You Need

40 NILLA Wafers, finely crushed (about 1-1/3 cups)
3 Tbsp.  butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
3/4 cup  sugar
6 Tbsp. brewed strong MAXWELL HOUSE Coffee, cooled, divided
3   eggs
1/3 cup milk
1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
1/2 square  BAKER'S Semi-Sweet Chocolate, coarsely grated
16 fresh raspberries (about 1/2 cup)

Make It

HEAT oven to 325ºF.
MIX wafer crumbs and butter; press onto bottom of 13x9-inch pan.
BEAT 3 pkg. cream cheese, sugar and 1 Tbsp. coffee in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 28 min. or until center is almost set. Cool completely.
BEAT remaining cream cheese in medium bowl with mixer until creamy. Add milk and remaining coffee; mix well. Add dry pudding mix; beat 2 min. Stir in 1-1/2 cups COOL WHIP. Spread over cheesecake; sprinkle with chocolate. Refrigerate 4 hours.
GARNISH with remaining COOL WHIP and raspberries just before serving.

Kraft Kitchens Tips

Healthy Living
Save 80 calories and 8 grams of fat, including 5 grams of saturated fat, per serving by preparing with Reduced Fat NILLA Wafers, PHILADELPHIA Neufchatel Cheese, JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.
Variation
Prepare cheesecake as directed, substituting 9-inch springform pan for the 13x9-inch pan and increasing cheesecake baking time to 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan. Top as directed.
Garnish with Chocolate Coffee Cups
Draw 1-1/2 inch-wide coffee-cup shapes on piece of paper. Place paper on baking sheet; cover with waxed paper. Melt 1 additional square BAKER'S Chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air and seal bag. Cut small piece (about 1/8 inch) from bottom corner of bag. Pipe chocolate over coffee cup shapes. Refrigerate until firm. Use to garnish cheesecake.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Tiramisu Bowl: Serve it Your Way!


What You Need

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 cups  cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
48 NILLA Wafers
1/2 cup  brewed strong MAXWELL HOUSE Coffee, cooled
2 squares BAKER'S Semi-Sweet Chocolate, coarsely grated
1 cup  fresh raspberries

Make It


FOR THE FILLING:
BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk and dry pudding mixes. Gently stir in 2 cups COOL WHIP.
NOW, YOU CHOOSE!
BOWL:
LINE bottom and side of 2-1/2-qt. bowl with half the wafers; drizzle with half the coffee. Top with half the pudding mixture and chocolate. Repeat layers. Top with remaining COOL WHIP and raspberries. Refrigerate several hours.

PAN:
LINE bottom of 13x9-inch pan with half the wafers; drizzle with half the coffee. Top with half the pudding mixture and chocolate. Repeat layers. Top with remaining COOL WHIP and raspberries. Refrigerate several hours.

PARFAITS:
Place 1 wafer on bottom of each of 16 dessert dishes; drizzle each with 3/4 tsp. coffee. Top each with 1/4 cup pudding mixture and a sprinkle of chocolate. Repeat layers. Top with remaining COOL WHIP, raspberries and wafers. Refrigerate several hours.

Kraft Kitchens Tips

Size-Wise
Savor a serving of this crowd-pleasing dessert on special occasions!
How to Thaw COOL WHIP Whipped Topping
The best way to thaw frozen COOL WHIP Whipped Topping is in its container in the refrigerator. Depending on the size tub you have, the thawing time varies. Recommended thawing times are: 8-oz. tub - 4 hours; 12-oz. tub - 5 hours; 16-oz. tub - 6 hours. We DO NOT recommend thawing COOL WHIP Whipped Topping in the microwave.
 
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