Recipe by JELL-O
"Your guests will love this easy to prepare tiramisu."
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1 (8 ounce) package
PHILADELPHIA Cream Cheese, softened
2 pkg. (4 serving size)
JELL-O Vanilla Flavor Instant Pudding and Pie Filling
1 (8 ounce) tub
COOL WHIP Whipped Topping, thawed, divided
brewed strong MAXWELL HOUSE Coffee, cooled, divided
2 (1 ounce) squares
BAKER'S Semi-Sweet Baking Chocolate, coarsely grated
Fabulous I just made a few changes. I used kraft coolwhip extra creamy and cook and serve vanilla pudding for the custard mix to give it more of that restuarant type taste I would test taste the custard with half the pudding reccomend and the continue based on your own preference for sweetness. I also used khaula coffee liquor instead of coffee to flavor the nilla wafers and topped it with regular cook whip and left some mixed berries in a serving dish. some of my guest liked berries others liked it plane but desert didn't last two hours. some guests had 4th's. Next time i'll make more layers with more cookies because I liked the coffee liquior with the cookies.
I am sooo confused by this and I really don't know why. I have made dozens of recipes on here each one turning our great, but for some reason this one just did NOT do it for me. I took the advice of the others and used cook and serve pudding, I didn't think you had to cook it first, may just be me overlooking the obvious, but no one mentioned that part. The custard is no where near as fluffy as it should be. The "drizziling" of the coffee was another disaster - it much more like trying to slowly poor which is hard and ended up soaking half the cookies and barely touching the others. I was so excited about this, but there isn't one thing I enjoyed about this one...bummer.
This recipe was delicious!!! We actually made it for a Spagetti Dinner in our RV park where we served 160 people. We served the dessert in individual containers using plastic dessert cups. We placed 2 wafers in the bottom and added 1.5 Tablespoons of brewed & cooled coffee. Then added pudding and topped with cool whip. We grated the semi-sweet chocolate on top and placed one vanilla wafer upright on the one side of the container. We omitted the raspberries. Everyone loved the dessert and it is very, very easy to make. As a note: I do not like coffee but I really like the vanilla wafer with the coffee!!
This was very good except the coffee flavor wasn't very strong, even using strongly brewed. I'm probably going to try double strength coffee next time and also make it with Cook & Serve pudding instead of instant to give it more of a custard-y taste & texture like you'd get in a restaurant.
I've made this dozens of times, its always a hit. Most of the time I omit the rasberries, makes no differnce on taste, they are there more for presentation. I use the french vanilla cool whip, takes this over the top.
I love this recipe! I use chocolate syrup instead of coffee because my husband doesn't like coffee. Wonderful recipe!
YUM YUM YUM!
I made this in a springform pan and it worked well after being chilled. I used cooled brewed espresso instead of the maxwell house coffee. I also used cooked pudding instead of instant because that's what I had on hand but it worked just fine. I had no raspberries but it didn't matter. I don't know if I'd bring this to a party, but it was nice for after dinner...can't really call it "tiramisu" bowl because it isn't...but it does satisfy a tiramisu craving somehow.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 97
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