Tiramisu Made with Philly

1. 1

   Beat cream cheese and marscarpone in large bowl with electric mixer on medium speed until well blended.

2. 2

   Add sugar, 3/4 cup of the liqueur (or 2 Tbsp.

3. 3

   of the liqueur for trial recipe) and the vanilla; beat until light and fluffy.

4. 4

   Gradually add cream, beating just until blended.

5. 5

   (Do not overbeat.)

6. 6

   Arrange 10 of the cookies on bottom of each of 6 (9-inch) springform pans (or on bottom of 1 [9-inch] springform pan for trial recipe), breaking cookies as necessary to fill empty spaces on bottom of pan.

7. 7

   Brush cookies in each pan with about 3 Tbsp.

8. 8

   of the remaining liqueur.

9. 9

   Spoon 2 cups of the cream cheese filling over cookie layer in each pan; sprinkle with 1 tsp.

10. 10

    of the espresso powder.

11. 11

    Repeat all layers.

12. 12

    Sprinkle 1/4 cup of the OREO Pieces over ingredients in each pan.

13. 13

    Refrigerate at least 2 hours or overnight.

14. 14

    Cut each dessert into 8 wedges to serve.

* Per serving · 4 servings · Values may vary.