Tiramisu Bowl

Ingredients:
1 pkg. (8oz) cream cheese, sofetened
3 cups cold milk
2 pkg. (4 serving size each) Jell-o Vanilla flavor instant pudding
1 tub (8 oz) Whipped topping, thawed, divided
48 Nilla wafers
1/2 cup brewed strong coffee, cooled, divided
2 squares Bakers semi-sweet chocolate, coarsely grated
1 cup fresh raspberries

Directions:
Beat cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well. Stir in 2 cups of the whipped topping.

Line bottom and sides of a 2-1/2-qt. bowl with half of the wafers; drizzle with half of the coffee. Layer half of the pudding mixture over wafers, and then top with half of the grated chocolate. Repeat all layers starting with the wafers and coffee. Top with remaining whipped topping and raspberries.

Refrigerate at least 2 hours. Store leftovers in refrigerator.

Tip: Unwrap chocolate squares, leaving each square on paper wrapper. Microwave on HIGH 10 sec., then grate with the largest hole of a cheese shredder.

Makes: 16 servings, about 2/3 cup each

Coffee Marshmallow Crispy Treats

Ingredients

• 3 tablespoons unsalted butter, plus more for greasing pan and hands
• 1 (10-ounce) package mini marshmallows
• 2 to 3 tablespoons instant coffee or espresso
• 6 cups rice cereal (recommended: Rice Krispies)

Directions

Lightly butter an 8-inch square pan.

In a large pot, melt the butter over very low heat. Stir in the marshmallows, getting them all coated with the butter. Slowly melt the marshmallows, stirring frequently. When the marshmallows are melted and smooth, remove the pan from the heat. Stir in the instant coffee (2 tablespoons for a rich coffee flavor, 3 tablespoons for a real kick) and mix until it is dissolved into the melted marshmallow. Gently fold in the rice cereal. When it is completely coated, lightly press the mixture into the prepared pan with your buttered hands. When cool, cut the treats into bars and serve.

Yield about 24 bars

Recipe from the Food Network