• 12servings
  • 260minutes
  • 130calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pkg. (3 oz.) ladyfingers , split, cut crosswise in half

  2. 1-1/2 cups cold fat-free milk , divided

  3. 1 tub (8 oz.) PHILADELPHIA

  4. 1/3 Less Fat than Cream Cheese

  5. 2 Tbsp. MAXWELL HOUSE Instant Coffee

  6. 1 Tbsp. hot water

  7. 2 Tbsp. brandy

  8. 1 pkg. (1 1/2 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding

  9. 2 cups thawed COOL WHIP LITE Whipped Topping

  10. 1 oz. BAKER'S Semi-Sweet Chocolate , grated

Instructions Jump to Ingredients ↑

  1. COVER bottom of 8-inch springform pan with some of the ladyfinger halves; arrange remaining ladyfingers, cut-ends down, around side of pan.

  2. BLEND 1/2 cup milk and reduced-fat cream cheese in blender until smooth. Dissolve coffee granules in hot water. Add to blender along with brandy and remaining milk. Add dry pudding mix; blend well. Pour into large bowl. Stir in COOL WHIP with whisk; spoon into prepared pan.

  3. REFRIGERATE 4 hours or until firm. Remove rim of pan. Sprinkle dessert with chocolate.


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