Strawberry Tiramisu - 2 (8-ounce) packages Neufchâtel cheese, softened
3/4 cup powdered sugar 1 (8-ounce) container frozen light nondairy whipped topping, defrosted 1 cup strong coffee, at room temperature 3 tablespoons coffee-flavored liqueur, (optional) 1 1/2 pints strawberries, stemmed and sliced (18 ounces total) 24 ladyfingers, split in half 2 teaspoons unsweetened cocoa powder -
In large mixer bowl, beat Neufchâtel cheese and powdered sugar until well blended. Gradually fold in whipped topping to blend. -
In small bowl, combine coffee and liqueur, if desired. Line an 8 x 8-inch glass baking dish with enough ladyfinger halves to cover bottom; place rounded sides down. If necessary, cut ladyfingers to fit dish. -
Spoon 1/3-cup coffee mixture evenly over ladyfingers. Top with one-third of the cheese mixture (about one cup), spread evenly. Layer one-third of the strawberries (1 rounded cup) over cheese. Repeat layers two more times, ending with cheese and reserving remaining strawberries. -
Cover and refrigerate tiramisu and reserved strawberries at least 1 hour or up to 24 hours. -
To serve, remove cover; sift cocoa powder over top. Arrange reserved strawberries over cocoa. Serve immediately. Makes 12 servings. Note: If desired, you can use regular cream cheese and substitute the nondairy whipped topping with 3 cups sweetened whipped cream |