Friday, June 28, 2013

Rebecca's Tira Misu

TIRAMISU  DESSERT  (original recipe)
3 cups pound cake cubes (1/2 inch)
2 evelopes Maxwell House Cappuccino - Amaretto Flavor
2 cups cold milk
1  - 8 oz. pkg. cream cheese
1 small box vanilla instant pudding
2 cups Cool Whip
Cover bottom of 8 inch dish with cake.   Dissolve 1 evnelope of the cappuccino in 1/2 cup milk.   Sprinkle over cake.    Beat cream cheese in bowl with mixer until smooth.  Gradually beat in remaining 1 1/2 cups milk.  Add pudding mix & remaining envelope of cappuccino.  Beat on low speed until blended.   Stir in Cool Whip.   Spoon over cake.   Refrigerate 3 hours before serving.
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Modifications to the recipe:
- 1 round tube pan type Angel food cake (this rather than pound cake)
- 3 envelopes of Cappuccino Cooler - Hazelnut flavor (they mix good with cold milk     and I could not find the Amaretto flavored)
- 3 1/2 cups milk
- 1 - 8 oz. cream cheese
- 1 - 4 oz. cream cheese
- 1 LARGE box vanilla pudding mix (French vanilla is also good in this)
- About 3+ cups of Cool Whip (I do not measure this but would guess about 3 cups)
- I make this dessert in 2 "layers."   I first cut up the angel food cake and put half of it as one layer in the dish.   Then I mix 1 envelope of the Cappuccino mix with 1/2 cup milk and sprinkle over the cake.   Then cover it with  the topping.   Then I do another layer of the cake on top it. I mix another 1/2 cup milk with another envelope of the Cappuccino mix and sprinkle it over the cake.  Then cover it with the remaining topping.  (I love the topping) 

For the topping: I beat together the 2 pkgs. of cream cheese (an 8 oz. & a 4 oz) and then add the remaining 2 1/2 cups of milk.   After this has mixed a little, add the remaining envelope of Cappuccino, the vanilla pudding mix and slowly add the  Cool Whip.  This just makes more of the topping than the original recipe - Yum! Yum!   I always try to make this at least 1-2 days prior to serving. 

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