Recipe - Ladyfinger Pudding With Coffee Cream

16 Ladyfinger cookies
Three fourths cup Brewed coffee
12 ounce Fatfree cream cheese, room
temperature
One fourth cup Sugar
2 teaspoon Vanilla
1 Container (8 oz) frozen
light whipped topping,
thawed
1 teaspoon Unsweetened cocoa powder

Lay cookies in single layer on waxed paper. Sprinkle with One half cup of the
coffee. Stand cookies upright against sides of 2quart souffle dish or
other large dessert dish, cutting to fit. Use smaller pices to cover bottom
of dish. Set aside.

Beat cream cheese, sugar, remaining One fourth cup coffee and vanilla in small
bowl at high speed until smooth. Spoon into larger bowl. Fold in whipped
topping until blended. Spoon into souffle dish.

Cover with plastic wrap. Refrigerate 212 hours. Just before serving,
sprinkle cocoa powder through wire sieve over top.

Recipe by: Family Circle 2197

Posted to EATL Digest 23 Feb 97 by The Taillons
taillon@ACCESS.MOUNTAIN.NET on Feb 22, 1997.