6 c. angel food cake, cut in 1-inch cubes (10 oz.)
2 (.78 oz) pkgs. instant vanilla flavored cappuccino mix (like Maxwell House)
1 c. hot water
One 8-oz. block Neufchatel cheese
1/2 c. packed brown sugar
1 tsp. vanilla
1/2 tsp. ground cinnamon
One 8-oz. container frozen Cool Whip (lite), thawed
1 Tbsp. unsweetened cocoa powder
Raspberry Puree (see below)
fresh raspberries (optional)
Raspberry Puree Ingredients:
One 10-oz. pkg. frozen raspberries in light syrup, thawed and undrained
2 Tbsp. lemon juice
A reinvented tiramisu - yum! Rich and decadent with creaminess and notes of coffee.
Yield: Serves 10 - 12.
Note: Chills 1 hour.
Place angel food cake cubes in a single layer in a 9x13 inch baking dish. Combine cappuccino mix and hot water in a small bowl; pour over cubes. Set aside.
In a large bowl, combine cheese, sugar, vanilla and cinnamon. Beat at high speed with mixer until fluffy, about 2 min. Fold in whipped topping.
Spread cheese mixture over cake cubes. Sift cocoa over cheese mixture. Chill for 1 hour. Serve topped with Raspberry Puree. Garnish with fresh raspberries, if desired.
Raspberry Puree Directions:
Place ingredients in blender and mix until smooth. Makes 1 1/2 cups (serving size = 2 Tbsp.)
Submitted by Diana Bogue
Contributed on: and modified on Monday May 10th, 2010