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Desserts

Tiramisu Shortcake Trifle

photo by:kraft
Vanilla pudding, laced with espresso and sour cream, is layered with coffee-drizzled biscuit cookies for a luscious blending of two classic desserts.
time
prep:
20 min
total:
4 hr 20 min
servings
total:
8 servings
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What You Need

1
pkg.  (7 oz.) European-style shortbread cookies
2
Tbsp.  brewed double-strength MAXWELL HOUSE Coffee
1
qt.  (4 cups) cold milk
2
pkg.  (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
Tbsp.  instant espresso powder
1/2
cup  thawed COOL WHIP Whipped Topping

Make It

PLACE cookies on baking sheet; brush or drizzle with coffee. Set aside.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Add sour cream and espresso powder; beat until well blended.

PLACE 5 of the cookies on bottom of 9x5-inch loaf dish; cover with 1/3 of the pudding mixture. Repeat layers twice. Refrigerate several hours or overnight. Top with whipped topping just before serving. Store leftover dessert in refrigerator.

Kraft Kitchens Tips

Size Wise
Enjoy a serving of this elegant dessert on special occasions.
Substitute
Substitute coffee-flavored liqueur for the brewed coffee.
Note
Trifle can also be prepared in 3-quart clear glass bowl.
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