These easy tiramisu cups are prepared in a muffin tin with chocolate and instant coffee and served with fresh halved strawberries.
What You Need
Original recipe yields 12 servings
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1 Tbsp. butter or margarine
24 vanilla wafers, divided
1 Tbsp. MAXWELL HOUSE Instant Coffee
2 Tbsp. hot water
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
6 strawberries, halved
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Let's Make It
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.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Top each cup with an additional vanilla wafer just before serving.
Use pastry bag fitted with star tip to pipe cream cheese filling into cups.
Chocolate cups can be prepared ahead and stored, unfilled, in refrigerator up to 2 days.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 10g
Trans Fat 0.5g
Total Carbohydrates 21g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.