Make Ahead Tiramisu
Prep: 20 min.
Total: 24hr 20 min
| 2 Tbsp | MAXWELL HOUSE Instant Coffee |
| ¼ cup | boiling water |
| 18 | HONEY MAID Graham Wafers, divided |
| 1 tub (250g) | PHILADELPHIA Light Cream Cheese Spread |
| ¼ cup | icing sugar |
| 3 cups | thawed Cool Whip Light Whipped Topping |
| 1 cup | fresh raspberries |
| 1 tsp. | unsweetened cocoa |
ADD coffee granules to boiling water, stir until dissolved. Place 9 of the wafers on bottom of 8-inch square dish. Spoon Tbsp. of the coffee mixture over wafers.
ADD 2 Tbsp. of the coffee mixture gradually to cream cheese spread in medium bowl, beating with wire whisk until well blended. Add icing sugar, mix well. Gently stir in whipped topping. Spoon half of the cream cheese mixture over wafers in dish. Repeat layers with remaining wafers, 1 Tbsp. coffee mixture and remaining cream cheese mixture.
REFRIGERATE overnight. Top with raspberries and cocoa powder just before serving. Store leftover dessert in refrigerator.
Makes 12 servings.
Used with permission from 
Kraft Canada
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