Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 packs | (8 oz) cream cheese; softened |
| ½ cup | Sugar |
| ½ teaspoon | Vanilla extract |
| 2 | Eggs |
| 6 | Ladyfinger cookies; split |
| 1 | 9-inch prepared graham cracker pie crust |
| ½ cup | Strong black coffee |
| 1 tablespoon | Brandy extract |
| 1 cup | Frozen whipped topping; thawed |
| 1 tablespoon | Chocolate sprinkles |
Preheat the oven to 350° F.
In a large bowl, with an electric beater on medium speed, combine the cream cheese, sugar and vanilla until well blended. Add the eggs and mix until blended. Arrange the ladyfingers on the bottom of the pie crust and drizzle with the coffee and the brandy extract. Pour the cream cheese mixture over the ladyfingers and bake for 55 to 60 minutes, or until the center is nearly set. Cool on a wire rack, then cover and chill for at least 3 hours or overnight. Cover with a thin layer of the whipped topping and top with the chocolate sprinkles just before serving.
NOTE: If you would like a more traditional taste, you cn substitute a 15-ounce container of ricotta cheese. And feel free to use a lower fat or fat-free cream cheese, ricotta cheese or whipped topping.
Recipe by: Mr. Food®
Posted to MC-Recipe Digest V1 #873 by "Crane Walden <cranew@...>" <cranew@...> on Oct 28, 1997