Ingredients:
- 2 pkg. (3 oz. each) ladyfingers, split, divided
- 2 tbsp. Bickford Coffee Flavor
- 1 tbsp. sugar
- 1 cup water
- 2 pkg. (8 oz each) fat free cream cheese, softened
- ½ cup sugar
- 2 tbsp. Bickford Almond Flavor
- 2 cups thawed frozen light whipped topping
- 1 tsp. unsweetened cocoa
Directions (Prep: 15 minutes plus refrigerating):
Arrange 1 pkg. of the ladyfingers on the bottom of a 13x9-inch baking dish. Blend Bickford Coffee Flavor and 1 tbsp. sugar in water. Brush ½ cup of Bickford Coffee Flavor mixture over ladyfingers in dish. Beat cream cheese with electric mixer on medium speed until creamy. Add sugar and Bickford Almond Flavor mix until well blended. Gently stir in whipped topping. Pour half of the cream cheese mixture over ladyfingers. Top with remaining ladyfingers; brush with remaining Bickford Coffee Flavor mix. Spoon the remaining cream cheese mixture over ladyfingers. Dust with cocoa. Refrigerate 4 hours or overnight. Store leftover dessert in the refrigerator. Makes 12 servings.
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