How to make it

  • Lay cookies in single layer on waxed paper.
  • Sprinkle with 1/2 cup of the coffee.
  • Stand cookies upright against sides of large 2 quart souffle dish
  • cutting to fit.
  • Use smaller pieces to cover bottom of dish.; set aside.
  • Beat cream cheese , sugar, remaining 1/4 cup of coffee and the vanilla in a small bowl at high speed until smooth.
  • Spoon into larger bowl.
  • Fold in whipped topping until blended.
  • Spoon this mixture into souffle dish.
  • Cover with plastic wrap and right before serving dust with cocoa powder thru a wire sieve.
  • This needs to be refrigerated 2 to 12 hours before serving.

Reviews & Comments 1

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    " It was excellent "
    laadeedaa ate it and said...
    This recipe sounds delicious and would be perfect any time of year. It looks like a twist on Tiramisu. Oh yummy and thank you.
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