I love tiramisu and the idea of making it with Girl Scout shortbread cookies instead of ladyfingers seemed like a winner. In fact, if you Google “Girl Scout Cookie Tiramisu” you’ll find recipes from various chefs who did just that.
So today’s recipe was supposed to supposed to be a rich Girl Scout cookie based tiramisu, but somewhere along the way I changed my mind. We’ve been eating some pretty rich dinners lately, so I decided to make a lower fat, less caloric tiramisu. As evidenced by Cooking Light’s wonderful “White Russian Tiramisu” low calorie tiramisu can be done; but I wanted to try something different so I tested out a girl scout based version of CL’s Tiramisu Anacapri.
To keep the calories low, Cooking Light calls for house-wifey ingredients like fat free sweetened condensed milk, sugar free pudding mix and whipped topping. Hey, I’m a housewife so I can’t complain. And I have to admit I don’t mind those flavors and textures, but I’d be lying if I told you the dessert didn’t taste like pudding mix, sweetened condensed milk and Cool Whip, so if you grew up eating eating more sophisticated desserts and things like Dirt Cake and Dream Pie didn’t darken your door, well….this is not for you. In fact, I don’t think it’s even as good as the old standby instant pudding dessert “éclair cake”.
But on myrecipes.com this had 46 excellent reviews, so who am I to judge? Plus, Todd liked it AND I used up a box of Girl Scout Cookies.
Reduced Calorie Tiramisu Made With Girl Scout Cookies
1/2 cup cold water
3 tablespoons sugar free instant pudding mix (half of a 1.5 oz box)
1/2 (14-ounce) can fat-free sweetened condensed milk
1/2 (8-ounce) block 1/3-less-fat cream cheese, softened –
1/2 (8-ounce) tub frozen reduced-calorie whipped topping, thawed plus more
1/4 cup hot water
3 tablespoons Kahlúa (coffee-flavored liqueur)
1/2 tablespoon instant espresso or 1 tablespoons instant coffee granules
1 package Girl Scout Cookie Shortbread
1 1/2 tablespoons unsweetened cocoa, divided
Have ready an 8 inch square glass dish (3 quarts)
Stir water, pudding and condensed milk together in a mixing bowl; cover with plastic wrap and chill for 30 minutes.
Remove plastic wrap, and add softened cream cheese. Beat with a mixer at medium speed until well-blended. Fold in half a tub of whipped topping.
Combine hot water, espresso powder and Kahlua. Lay 16 shortbread cookies over bottom of dish and drizzle with a few tablespoons of the Kahlua mixture** or just enough to soak the cookies. Spread one half of pudding mixture evenly over cookies; sprinkle with half the cocoa powder. Repeat, making a second layer of cookies and topping it with the pudding mixture. Cover and chill for 8 hours. Before serving or earlier, spread some more whipped topping over top and garnish with rest of the cocoa powder.
Makes 6 servings
**I didn’t use all of the Kahlua coffee mixture.