1 (8 ounce/225g) package cream cheese
1 (3.4 ounce/96g) box instant French Vanilla pudding mix
1 1/2 cups/375ml milk
1 (8 ounce/225g) container Cool Whip, thawed
1 package crispy biscotti lady fingers
2 cups/500ml cooled strong brewed coffee*
1/4 cup/60ml dark cocoa powder
Beat the cream cheese until creamy. Whisk together the pudding and milk. Let it set slightly before adding to the cream cheese. Beat until creamy again. Fold in the Cool Whip gently.
Dip the lady fingers in the coffee one at a time and place them in the bottom of a 10-inch square baking pan. Once you have the bottom covered in cookies, spread half the cheesecake mixture on top. Repeat with another layer of cookies and top with the rest of the cheesecake. Cover and refrigerate for at least 4 hours. Sprinkle with cocoa powder and cut into 16 squares.
*To make this an adult version, use 1 1/2 cups strong coffee and 1/2 cup brandy or Kahlua to dip the cookies in.
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