Tiramisu "Cake"

Love tiramisu? Try this easy dessert using graham crackers that soften into the cake-like layers. A simple yet delicious ending to your Italian dinner!

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

18 HONEY MAID Honey Grahams, divided
3 Tbsp. hot water
2 Tbsp. instant espresso
1 pkg. (8 oz.) Neufchatel cheese, softened
1 tub (12 oz.) frozen whipped topping, thawed, divided
1 oz. bittersweet baking chocolate, divided
¾ cup fresh raspberries

Directions

Line 9-inch square pan with foil, with ends of foil extending over sides. Place 6 grahams in single layer on bottom of prepared pan, breaking grahams as necessary to fit.

Add hot water to espresso in small bowl; stir until dissolved. Drizzle 1 Tbsp. espresso over grahams in pan.

Beat Neufchatel cheese in medium bowl with whisk until creamy; gently stir in 2-1/2 cups whipped topping. Grate about 3/4 of the chocolate over Neufchatel mixture; stir until blended.

Spread half the Neufchatel mixture over grahams in pan; top with 6 of the remaining grahams. Drizzle with 1 Tbsp. of the remaining espresso. Cover with layers of remaining Neufchatel mixture and remaining grahams. Drizzle with remaining espresso; cover with remaining whipped topping. Grate remaining chocolate over dessert.

Refrigerate 4 hours.

Use foil handles to remove dessert from pan before cutting into pieces to serve. Top with berries.

Recipe Tips

Substitute
Prepare using semi-sweet baking chocolate.
How to Grate the Chocolate
Use the small holes of a box grater to grate the chocolate. Since the chocolate gratings can stick together, the easiest method is to grate the chocolate directly over the bowl and then later over the top of the dessert. Or, you can instead grate the chocolate over a sheet of waxed paper. Use the waxed paper to carefully pour about 3/4 of the chocolate gratings into the bowl, then use later to sprinkle the remaining grated chocolate over the top of the dessert.
Note
This delicious dessert can be refrigerated up to 24 hours before serving.