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Title: Ladyfinger Pudding with Coffee Cream
Categories: Not Blank
Yield: 8 Servings
| 16 | Ladyfinger cookies | |
| 3/4 | c | Brewed coffee |
| 12 | oz | Fat-free cream cheese, room temperature |
| 1/4 | c | Sugar |
| 2 | ts | Vanilla |
| 1 | 8oz tub frozen light whipped topping, thawed | |
| 1 | ts | Unsweetened cocoa powder |
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