2/3 cup powdered sugar
1-8 oz. Pkg. Cream cheese room temperature
1 cup Yoghurt
2 cups whipped topping
½ espresso or strong coffee, sweetened
18 ladyfingers
1 tbsp. Unsweetened cocoa powder
Blend powder sugar and cream cheese until smooth. Fold in yoghurt and 1-1/2 cups whipped topping. Split ladyfingers and spread bottom halves in 8” baking dish.
Drizzle with half of coffee and spread half of yoghurt mixture over the top. Repeat with remaining ingredients. Top with ½ cup whipped topping and sprinkle cocoa powder. Refrigerate for 2-3 hours before serving.
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