Smart Choice Chocolate Tiramisu Cups Recipes

Steps:

• Heat oven to 325ºF.
• Mix wafer crumbs and butter; press onto bottom of 13x9-inch pan.
• Beat 3 pkg. Neufchatel, sugar and 1 Tbsp. coffee in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 28 min. or until center is almost set. Cool completely.
• Beat remaining Neufchatel in medium bowl with mixer until creamy. Add milk and remaining coffee; mix well. Add dry pudding mix; beat 2 min. Stir in 1-1/2 cups COOL WHIP. Spread over cheesecake; sprinkle with chocolate. Refrigerate 4 hours.
• Garnish with remaining COOL WHIP and raspberries just before serving.

Steps:

• In a shallow dish, combine hot water and coffee, stirring until coffee dissolves.
• In a bowl, mix a quarter of the mascarpone with chocolate. Stir quickly until well combined. Blend remaining mascarpone through. Fold cream, brandy and vanilla through mascarpone mixture.
• Dip biscuits pieces, one at a time, into coffee mixture. Arrange in the base of 6 serving cups or glasses. Top with mascarpone mixture, followed by a dollop of extra cream. Chill until ready to serve.
• Serve tiramasu topped with chocolate curls and a dusting of cocoa.
• TOP TIPS
• * These can be made in advance. Leave the final cream and chocolate decoration until you are ready to serve.
• You can either make one large tiramasu or you can serve them individualy in a glass or coffee cup.

Steps:

• Microwave chocolate and butter in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spoon into 12 foil cup-lined muffin cups; brush chocolate onto bottom and halfway up side of each cup. Place 1 wafer in each cup. Refrigerate until ready to use.
• Dissolve coffee in hot water. Whisk cream cheese and sugar in medium bowl until blended. Gradually whisk in coffee mixture. Stir in COOL WHIP. Spoon half the cream cheese mixture into prepared cups; top with remaining wafers and cream cheese mixture.
• Refrigerate 4 hours or until firm. Remove liners; top with strawberries.

Steps:

• Arrange half the ladyfingers on bottom of 12x8-inch dish. Mix coffee, 2 Tbsp. sugar and 1 tsp. vanilla; brush half over ladyfingers in dish.
• Beat ricotta cheese, remaining sugar and vanilla in medium bowl with mixer until blended. Gently stir in COOL WHIP.
• Spoon half the ricotta mixture over ladyfingers in dish; cover with remaining ladyfingers. Brush with remaining coffee mixture; top with remaining ricotta mixture. Sift cocoa over top of dessert. Refrigerate several hours or until chilled.

Steps:

• Beat Neufchatel in large bowl with mixer until creamy. Beat in milk and dry pudding mixes. Stir in 2 cups COOL WHIP.
• Line 2-1/2-qt. bowl with 24 wafers; drizzle with 1/4 cup coffee. Top with half each of the pudding mixture and chocolate. Repeat all layers.
• Top with remaining COOL WHIP and raspberries. Refrigerate 2 hours.

Steps:

• Arrange 36 wafers on bottom and up side of 9-inch pie plate. Drizzle 2 Tbsp. coffee over wafers on bottom of pie plate.
• Beat Neufchatel in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 1 min. Gently stir in 2 cups COOL WHIP.
• Spread 1/2 the pudding mixture over wafers on bottom of pie plate; sprinkle with 1/2 the chocolate. Cover with remaining wafers; drizzle with remaining coffee. Top with remaining pudding mixture, chocolate and COOL WHIP.
• Refrigerate 3 hrs. or until firm.