Smart Choice Tiramisu Bowl Recipes

EASY TIRAMISU BOWL

Steps:

• Beat cream cheese in large bowl with mixer until creamy. Beat in milk, then dry pudding mixes. Gently 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.

SMART-CHOICE TIRAMISU BOWL

Steps:

• Beat Neufchatel 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.

SMART-CHOICE EASY TIRAMISU

Steps:

• Arrange half the ladyfingers on bottom of 12x8-inch dish. Mix coffee, 2 Tbsp. sugar and 1 tsp. vanilla; brush half over ladyfingers in dish.
• Beat ricotta cheese, remaining sugar and vanilla in medium bowl with mixer until blended. Gently stir in COOL WHIP.
• Spoon half the ricotta mixture over ladyfingers in dish; cover with remaining ladyfingers. Brush with remaining coffee mixture; top with remaining ricotta mixture. Sift cocoa over top of dessert. Refrigerate several hours or until chilled.

PRESIDENT'S CHOICE TIRAMISU

Steps:

• Beat yolks& sugar with an electric mixer until thick& lemon coloured.
• Add mascarpone& beat until thick& smooth.
• In a separate bowl, beat whites until soft peaks form.
• Fold into mascarpone mixture.
• Combine coffee& liqueur.
• VERY QUICKLY, dip half of the ladyfingers into this mixture, then arrange in a single layer in a glass serving bowl.
• Cover with half of the mascarpone mixture.
• Repeat with the remaining ladyfingers& mascarpone mixture.
• Dust with cocoa powder.
• Cover with plastic wrap& refrigerate for at least 6- 8 hours& preferably overnight.

SMART-CHOICE EASY TIRAMISU PIE

Steps:

• Arrange 36 wafers on bottom and up side of 9-inch pie plate. Drizzle 2 Tbsp. coffee over wafers on bottom of pie plate.
• Beat Neufchatel 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.
• Spread 1/2 the pudding mixture over wafers on bottom of pie plate; sprinkle with 1/2 the chocolate. Cover with remaining wafers; drizzle with remaining coffee. Top with remaining pudding mixture, chocolate and COOL WHIP.
• Refrigerate 3 hrs. or until firm.

TIRAMISU BOWL

Steps:

• 1. make pudding as directed on box but instead of using 2 cups per box just use the three cups as stated in the ingredients.
• 2. make sure cream cheese is softened. combine whipped cream ( i use cool whip) once mixed together add to pudding and mix until well combined
• 3. grab punch bowl or trifle bowl. lay out about 24 vanilla wafers or until bottom of bowl is covered. pour 1/4 cup of coffee until wafers are soaked.
• 4. begin to layer the pudding mixture into bowl. and layer strawberry slices. you may choose how much you would like in the middle layer. lay vanilla wafers again and pour more coffee.
• 5. repeat pudding mixture. strawberry slices and possibly whole ones for looks. sprinkle chocolate shavings all around top. i prefer milk chocolate or Peruvian dark chocolate.
• 6. place a swirl of whip cream on top. enjoy!

SMART-CHOICE TIRAMISU CHEESECAKE

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spread 1/2 the wafers onto bottom of prepared pan.
• Add 2 Tbsp. hot water to 2 tsp. coffee granules; stir until dissolved. Brush 1/2 the dissolved coffee onto wafers in pan; reserve remaining dissolved coffee for later use.
• Beat Neufchatel and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, one 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 reserved dissolved coffee. Cover with remaining plain batter.
• Bake 45 min. or until center is almost set. Cool.
• Refrigerate 3 hrs. Use foil handles to lift cheesecake from pan. Spread with COOL WHIP just before serving; sprinkle with cocoa powder.

SMART-CHOICE CHOCOLATE TIRAMISU CUPS

Steps:

• Microwave chocolate and butter in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spoon into 12 foil cup-lined muffin cups; brush chocolate onto bottom and halfway up side of each cup. Place 1 wafer in each cup. Refrigerate until ready to use.
• Dissolve coffee in hot water. Whisk Neufchatel and sugar in medium bowl until blended. Gradually whisk in coffee mixture. Stir in COOL WHIP. Spoon 1/2 the Neufchatel mixture into prepared cups; top with remaining wafers and Neufchatel mixture.
• Refrigerate 4 hrs. or until firm. Remove desserts from liners; top with strawberries.

TIRAMISU BOWLS

Steps:

• Brush ladyfingers with espresso; arrange around edges of 2 small dessert bowls.
• Spoon yogurt into bowls; sprinkle with cocoa.