4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1-1/2 cups  cold milk

1 pkg.  (3.4 oz.) JELL-O Butterscotch Instant Pudding

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

½ cup  hot brewed strong MAXWELL HOUSE Coffee

¼ cup  caramel ice cream topping

1 pkg.  (16 oz.) frozen pound cake, cut into 3/4-inch cubes

1-1/2 oz.  BAKER’S Semi-Sweet Chocolate, grated

BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 1 min. Gently stir in 2 cups COOL WHIP.

MIX coffee and caramel topping until blended. Place half the cake cubes in 10 parfait glasses; drizzle with half the coffee mixture. Cover with half the cream cheese mixture, then 1/3 of the grated chocolate. Repeat layers.

TOP with remaining COOL WHIP and chocolate. Refrigerate 4 hours.


(Two Minute Tiramisu)

2 tsp.  MAXWELL HOUSE INTERNATIONAL Sugar Free Suisse Mocha

2 JELL-O Vanilla Sugar Free Pudding Snacks

1 pack   (0.74 oz.) NABISCO 100 CAL LORNA DOONE Shortbread Cookie Crisps

2 Tbsp.  thawed COOL WHIP Sugar Free Whipped Topping

STIR 1 tsp. flavored instant coffee into each pudding snack.

TOP with cookies and COOL WHIP.


(Tiramisu Cheesecake)

1 pkg.  (11 oz.) NILLA Wafers (about 88), divided

5 tsp.  MAXWELL HOUSE Instant Coffee, divided

3 Tbsp.  hot water, divided

4 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup  sugar

1 cup  BREAKSTONE’S or KNUDSEN Sour Cream

4 eggs

1 cup  thawed COOL WHIP Whipped Topping

2 Tbsp. unsweetened cocoa powder

HEAT oven to 325°F.

LINE 13×9-inch pan with foil, with ends of foil extending over sides. Spread half the wafers onto bottom of prepared pan. Add 2 tsp. coffee granules to 2 Tbsp. hot water; stir until dissolved. Brush half onto wafers in pan; reserve remaining dissolved coffee for later use.

BEAT cream cheese and sugar in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Remove 3-1/2 cups batter; place in medium bowl. Dissolve remaining coffee granules in remaining hot water. Stir into removed batter; spread over wafers in pan. Top with remaining wafers; brush with remaining dissolved coffee. Cover with remaining plain batter.

BAKE 45 min. or until center is almost set. Cool. Refrigerate 3 hours. Use foil handles to lift cheesecake from pan. Spread with COOL WHIP just before serving; sprinkle with cocoa


(Tiramisu Layer Cake)

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

½ cup  brewed strong MAXWELL HOUSE Coffee, cooled

2 oz.  BAKER’S Semi-Sweet Chocolate, coarsely grated

1 cup  fresh raspberries

BEAT cream cheese in large bowl with mixer until creamy. Beat in milk and dry pudding mixes. Stir in 2 cups COOL WHIP.

LINE 2-1/2-qt. bowl with 24 wafers; drizzle with 1/4 cup coffee. Top with half each of the pudding mixture and chocolate. Repeat all layers.

TOP with remaining COOL WHIP and raspberries. Refrigerate 2 hours.


(Tiramisu Cookie Balls)

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

60 NILLA Wafers, finely crushed (about 2 cups)

3 Tbsp.  MAXWELL HOUSE INTERNATIONAL Vienna Café, divided

3 pkg.  (4 oz. each) BAKER’S White Chocolate, broken into pieces, melted

2 oz.  BAKER’S Semi-Sweet Chocolate, melted

MIX cream cheese, cookie crumbs and 1 Tbsp. coffee until well blended.

SHAPE into 36 (1-inch) balls. Freeze 10 min. Mix white chocolate and remaining coffee. Dip balls in white chocolate mixture; place in single layer in shallow waxed paper-lined pan. Drizzle with semi-sweet chocolate.

REFRIGERATE 1 hour or until firm.



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