We had Spaghetti for dinner and I wanted to make a kinda of Italian sort of dessert so I was combing over possible recipes and came across this little gem: Tiramisu Bowl. OMG . . . it was to die for!!!

The best part was that it took very little time to prepare and there is great potential for playing with the recipe and eventually “making it my own”

TIRAMISU BOWL

INGREDIENTS

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 coffee, cooled, divided
2 squares BAKER’S Semi-Sweet Chocolate, coarsely grated
1 cup fresh raspberries

PREPARATION

1) Beat cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well. Stir in 2 cups of the whipped topping.
2) Line bottom and sides of a 2-1/2-qt. bowl with half of the wafers; drizzle with half of the coffee. Layer half of the pudding mixture over wafers, and then top with half of the grated chocolate. Repeat all layers starting with the wafers and coffee. Top with remaining whipped topping and raspberries.
3) Refrigerate at least 2 hours. Store leftovers in refrigerator.

So this time instead of Jello Vanilla pudding I used Jello Cheesecake flavor pudding. I noticed that there was also a Jello White Chocolate flavor pudding which I think I will try next time, but the Cheesecake flavor worked out well. I also think that instead of coffee one could use chocolate milk or what I thnk I will try next time is to use Kahlua (love that stuff)

Also . . . maybe next time raspberries and blackberries.

Man this recipe has possibilities.

(The picture is not a picture of my end result. I didn’t get a chance to take a picture of mine . . . it was gone too fast. Also, the recipe stated that this served 16 people . . . HA!!! Maybe 16 of those kind of people that say they “can only eat just a bite”.)