Coffee With Jody Victor®

Posts Tagged ‘raspberries’

For a treat that looks as beautiful as it tastes, try this wonderful recipe for your next holiday get-together…..

Holiday Tiramisu Bowl

Ingredients

1 pkg. (8 oz.) Cream Cheese, softened

3 cups cold milk

2 pkg. (3.4 oz. each) Vanilla  Flavor Instant Pudding

1 (8 oz.) tub Whipped Topping, thawed, divided

48 Vanilla Wafers

1/2 cup brewed strong coffee, cooled

2 squares semi-sweet chocolate, coarsely grated

1 cup fresh raspberries

Directions

1. Beat cream cheese in large bowl with mixer until creamy. Beat in milk and dry pudding mixes. Stir in 2 cups whipped topping.

2. Line 2-1/2-qt. clear glass bowl with 24 wafers; drizzle with 1/4 cup coffee. Top with half each of the pudding mixture and chocolate. Reapeat all layers.

3. Top with remaining whipped topping and raspberries. Refrigerate 2 hours. Enjoy with your favorite coffee and friends!

For a delightful treat try this recipe with you after-dinner coffee….

Mocha Bread Pudding

Ingredients

Nonstick cooking spray

1/4 cup granulated sugar

2  Tbsp baking cocoa

2  tsp instant coffee granules

3 1/2 cups French bread cubes

1 can (12 fl. oz.) Evaporated Fat Free Milk

2 large eggs

1 tsp vanilla extract

Powdered sugar (optional)

Frozen lite whipped topping, thawed

Fresh raspberries and/or mint leaves (optional)

Directions

Preheat oven to 350 degrees F. Coat 8-inch-square baking dish with nonstick cooking spray.

Combine granulated sugar, cocoa and coffee granules in small bowl. Place bread cubes in prepared baking dish. Beat evaporated milk, eggs and vanilla extract in medium bowl until well blended; stir in sugar mixture. Pour over bread, pressing bread into milk mixture. Place dish in 13×9-inch baking dish; fill 13×9-inch dish with warm water to 1-inch depth.

Bake for 30-35 minutes or until set. Sprinkle lightly with powdered sugar. Garnish each serving with whipped topping, respberries and/or mint leaves.