COFFEE AND DONUT TIRAMISU
This recipe for Coffee and Donut Tiramisu is so good, and it’s so easy to make. You make it ahead, and I swear the longer it’s in the refrigerator the better it gets! The flavors really come together when it’s ice cold, and it just melts in your mouth. It’s smooth and creamy, with thick pudding, and the Donuts dipped in coffee just set it off. Trust me, keep this one in your favorites!
HERE’S WHAT YOU NEED:
- 1 package of Mini Powdered Sugar Donuts
1 Cup of Espresso – made from Instant Espresso
1 8 ounce tub of Cool Whip
- 1 3 ounce package of Jello Vanilla Instant Pudding
- Milk – to make pudding
- 1/4 Cup of Cocoa Powder
HERE’S WHAT YOU DO:
Set the tub of Cool Whip out of the freezer about an hour before you’re ready to make this dessert, allowing the Cool Whip to thaw. Make the cup of Espresso and pour it in a small shallow bowl. Line an 8 X 8-inch dish with Parchment paper. Open the Donuts and dip enough Donuts to fill the bottom of the dish, in the Espresso, on both sides of the Donuts. Spoon a generous amount of the Espresso over the tops of the Donuts. Make the pudding according to the package directions. Add the thawed Cool Whip to the pudding and whisk well to combine. Place half of the Pudding/Cool Whip mixture on top of the Donuts. Dip more Donuts in the remaining Espresso and place them on top of the Pudding layer in the dish. Add the remaining Pudding on top of the Donuts, and smooth top. Sprinkle the Cocoa Powder over the top layer of Pudding. Place the dish in the refrigerator overnight, or 24 hours for best results.
Cut in two by three-inch pieces to serve. Serve, and enjoy!
Makes 6 to 8 servings