Tiramisu

 Ingredients :

• 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.

How to make Tiramisu

(You may find a different Ingredients)

Italian Kitchen 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.