Raspberry Tiramisu Trifle

By ninebirch

Ingredients

• 1 pkg. (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 1/4 tsp. ground cinnamon
• 1 cup heavy cream, whipped 1 pkg. (6 ounces) Pepperidge Farm® Milano® Cookies
• 1/3 cup brewed black coffee
• 1 cup sweetened frozen raspberry, thawed and drained
• 1/4 cup grated semi-sweet chocolate

Details

Servings 6
Preparation time 20mins
Cooking time 21mins

Preparation

Step 1

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 reamining cookies and raspberries. Refrigerator 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.