Tiramisu

1 package Halladay's Tiramisu Cheesecake

1 (8 oz.) block of cream cheese, softened

1 (8 oz.) container Cool Whip or 8 oz. whipped cream

36 lady fingers

1 cup strong coffee

Blend cheesecake mix with cream cheese; fold in Cool Whip. Arrange lady fingers to cover bottom of an 8x8-inch dish and drizzle with coffee until moist (do not over soak.) Top with a layer of Tiramisu mixture. Continue to layer lady fingers and Tiramisu mixture until gone. Top with shaved chocolate or sprinkle with cocoa powder, if desired. Let sit at least 2 hours before serving.

SIMILAR RECIPES

Peaches & Cream Cheesecake

1 package Halladay's New York Style cheesecake

1 (8 oz.) bar cream cheese, softened

1 (8 oz.) container Cool Whip

2-3 peaches, peeled and sliced

other desired toppings (optional) such as blueberries or toasted almonds

Combine cheesecake mix with cream cheese; fold in Cool Whip. Spread into pie shell. Top with peaches and any other desired toppings. Let chill.

Tiramisu Icebox Cake

1 package Halladay's Tiramisu Cheesecake

1 (8 oz.) block of cream cheese, softened

1 (8 oz.) package Cool Whip or 8 oz. whipped cream

2 sleeves of chocolate graham crackers

Combine cheesecake and cream cheese; fold in Cool Whip. Frost bottom of an 8x8-inch pan with mixture then add a layer of chocolate graham crackers. Continue to layer for a total of 4-5 layers. Refrigerate 5-6 hours before serving.

Strawberry Cheesecake Bites

1 package Halladay's Strawberry or New York Style Cheesecake

1 (8 oz.) bar cream cheese, softened

1 (8 oz.) container Cool Whip or 8 oz. whipped cream

1 lb. strawberries, tops cut off and hollowed out

Mini graham crackers for topping

Chocolate sauce for drizzling, optional

Blend cheesecake mix with cream cheese; fold in Cool Whip. Add mixture to an icing bag and pipe into strawberries. Top each strawberry with a graham cracker.

Mini Pumpkin Cheesecakes

1 (8 oz.) bar cream cheese softened

1 cup pumpkin, cooked and pureed

1 package Halladay's Pumpkin Cheesecake

1 package gingersnap cookies

1 (8 oz.) container of Cool Whip

Paper lined mini muffin cups

Beat softened cream cheese, pumpkin and cheesecake mix. Fold in cool whip. Place one gingersnap cookie in the bottom of each muffin cup. Top with pumpkin cheesecake mixture and Garnish with nuts or fresh whipped cream before serving.

See more "Recipes" here