8 ounces light cream cheese, room temperature
1/3 cup sugar
5 tablespoons amaretto liqueur
1/2 teaspoon vanilla
8 ounce container whipped topping
24 ladyfingers (7-ounce package)
3/4 cup strong coffee
1/4 cup unsweetened cocoa powder
1 tablespoon powdered sugar
2 tablespoons sliced almonds
Beat together cream cheese and sugar in medium bowl until light and creamy, 3 to 4 minutes. Beat in amaretto and vanilla. Fold whipped topping into cream cheese mixture; set aside. Arrange half of ladyfingers in dish just large enough to hold them in one layer, such as a 9x9 casserole dish. Sprinkle with half of the coffee. Top with half the cream cheese mixture, spreading smooth. Sprinkle with half the cocoa. Arrange the remaining ladyfingers over cocoa. Sprinkle with remaining coffee. Top with remaining cream cheese mixture, smoothing the top. Sprinkle with remaining cocoa. Cover and refrigerate at least 4 hours or overnight. Dust with powdered sugar and sliced almonds, or cocoa and shaved chocolate curls.
* I always double this for my family, using a 9x13 pan. I also use 5 tablespoons DaVinci hazelnut syrup (found at Sams) in place of the amaretto. For a double recipe, I decrease sugar by about 2 tablespoons since the syrup is so sweet. Ladyfingers can be hard to locate; at my store, they are in the refrigerated section next to the boxed pie crusts.
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