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Tiramisu
Tiramisu

Tiramisu

2 Review(s)
Cook Minutes 3 Hr 15 Min
Prep : 15 Min Cook: 3 Hr
Our Tiramisu recipe takes just 15 minutes to prep and then gets a 3-hour spell in the fridge. Voilà—a no-bake dessert they'll be talking about for weeks.
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. hot water
1/3 cup Maxwell House Café, Suisse Mocha Instant Coffee Beverage Mix, divided
1 pkg. (150 g) soft ladyfingers, split
2-1/2 cups cold milk, divided
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
1 cup thawed Cool Whip Whipped Topping
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How do I make it ?
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Step 1
Add hot water to 1 Tbsp. coffee mix in small bowl; stir until dissolved. Brush onto ladyfingers. Arrange ladyfingers, with split sides facing up and in, on bottom and up side of shallow 2-L bowl.
Step 2
Blend 1/2 cup milk, cream cheese and remaining coffee mix in blender until smooth. Add dry pudding mixes and remaining milk; blend 2 min. Spoon over ladyfingers on bottom of bowl. Top with Cool Whip.
Step 3
Refrigerate 3 hours.
Kraft Kitchen Tips!
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Special Extra
Top with fresh strawberries just before serving.
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Special Extra
Garnish with a light sprinkling of additional coffee mix just before serving.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
230
Calories From Fat
0
% Daily Value
Total fat 11 g
17 %
Saturated fat 7 g
35 %
Cholesterol 55 mg
Sodium 370 mg
15 %
Total carbohydrate 30 g
10 %
Dietary fibre 0 g
0 %
Sugars 22 g
Protein 5 g
Vitamin A
10 %
Vitamin C
2 %
Calcium
8 %
Iron
4 %
Servings
12 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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