Saturday, March 1, 2008


1-1/2 cups cold 2% lowfat milk,
1 container(8 ounces)pasteurized
process cream cheese product
2 tablespoons instant coffee or
caffeine free instant coffee
1 tablespoon hot water
2 tablespoons brandy(optional)
1 package(4-servings size) vanilla
flavor sugar free instant pudding
and pie filling
2 cups thawed lite whipped cream
1 package(3 ounces)ladyfingers,
1 square(1 ounce)semi-sweet
chocolate, grated

Pour 1/2 cup of milk into blender container. Add cream cheese product; cover. Blend until smooth. Blend in the remaining 1 cup of milk.
Dissolve coffee in water; add to blender with brandy. Add pudding mix; cover. Blend until smooth, scraping down sides occasionally; pour into large bowl. Gently stir in whipped topping.
Cut ladyfingers in half crosswise. Cover bottom of 8-inch springform pan with ladyfingers halves. Place remaining halves, cut ends down, around sides of pan. Spoon pudding mixture into pan. Chill until firm, about 3 hours. Remove sides of pan. sprinkle with grated chocolate.

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