B
ButterSticks
Guest
Prep Time: 20 min
Total Time: 24 hr 20 min
Makes: 12 servings
2 Tbsp. Instant Coffee
1/4 cup boiling water
32 Reduced Fat Vanilla Wafers, divided
1 tub (8 oz.) Cream Cheese Spread
1/4 cup powdered sugar
1 tub (8 oz.) Whipped Topping, thawed
1 cup fresh raspberries
1 tsp. unsweetened cocoa powder
STIR coffee granules into boiling water until dissolved. Place 16 of the wafers on bottom of 8-inch square dish. Spoon 1 Tbsp. of the coffee mixture over wafers.
ADD 2 Tbsp. of the coffee mixture gradually to cream cheese spread in medium bowl, beating with wire whisk until well blended. Add powdered sugar; mix well. Gently stir in whipped topping. Spoon half of the cream cheese mixture over wafers in dish. Repeat layers with remaining wafers, 1 Tbsp. coffee mixture and remaining cream cheese mixture.
REFRIGERATE overnight. Top with raspberries and cocoa powder just before serving. Store leftover dessert in refrigerator.
Total Time: 24 hr 20 min
Makes: 12 servings
2 Tbsp. Instant Coffee
1/4 cup boiling water
32 Reduced Fat Vanilla Wafers, divided
1 tub (8 oz.) Cream Cheese Spread
1/4 cup powdered sugar
1 tub (8 oz.) Whipped Topping, thawed
1 cup fresh raspberries
1 tsp. unsweetened cocoa powder
STIR coffee granules into boiling water until dissolved. Place 16 of the wafers on bottom of 8-inch square dish. Spoon 1 Tbsp. of the coffee mixture over wafers.
ADD 2 Tbsp. of the coffee mixture gradually to cream cheese spread in medium bowl, beating with wire whisk until well blended. Add powdered sugar; mix well. Gently stir in whipped topping. Spoon half of the cream cheese mixture over wafers in dish. Repeat layers with remaining wafers, 1 Tbsp. coffee mixture and remaining cream cheese mixture.
REFRIGERATE overnight. Top with raspberries and cocoa powder just before serving. Store leftover dessert in refrigerator.