Raspberry Tiramisu Trifle
Recipe from Pepperidge Farm

This layered dessert looks like it took all day to make...but it takes just 20 minutes. What makes it taste as good as it looks is coffee-dipped cookies layered with sweetened cream cheese and raspberries.


Raspberry Tiramisu Trifle

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Servings: 6
Prep Time: 20 mins
Total Time: 1 hr 20 mins
Related Categories: Raspberries, Trifle
 
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Ingredients
  • 1  pkg.
    (8 ounces) cream cheese, softened
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  • 1  cup
    confectioners' sugar
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  • 1/4  tsp.
    ground cinnamon
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  • 1  cup
    heavy cream, whipped
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  • 1  pkg.
    (6 ounces) Pepperidge Farm® Milano® Cookies
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  • 1/3  cup
    brewed black coffee
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  • 1  cup
    sweetened frozen raspberry, thawed and drained
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  • 1/4  cup
    grated semi-sweet chocolate
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Directions
1.
Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth. Beat in the sugar and cinnamon. Fold in the whipped cream.
2.
Spoon 1 cup cheese mixture into a 4-cup trifle bowl. Dip 6 of the cookies, one at a time, into the coffee and place over the cheese layer, overlapping slightly. Spoon 2 tablespoons raspberries over the cookies. Repeat the layers. Spread the remaining cheese mixture over the top. Garnish with the remaining cookies and raspberries. Refrigerate for 1 hour.
3.
Garnish with the chocolate before serving.

Tip:
Heavy cream will whip faster when the bowl and beaters are cold. Place the bowl and beaters in the freezer for about 15 minutes before using, then use the cream right from the refrigerator.

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Trifles, a timeless English dessert, usually consist of cake cubes soaked with brandy, rum, or liqueur and layered with jam and custard. This version, from 1974 version, has crushed fresh fruit for the jam and a rich vanilla pudding for the custard. Assemble and refrigerate the trifle a day before serving so the pudding, berries, and liqueur have time to flavor the cake. This beautiful cake makes 12 servings.

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