Strawberry Tiramisu Dessert

READY IN: 4hrs
SERVES: 10-12


  • 2
    (8 ounce) packages cream cheese, softened (or use Neufchatel cheese, or one 8-ounce package of each)
  • 12
    teaspoon vanilla
  • 34
    cup powdered sugar (can use 1 cup)
  • 1
    (8 ounce) container cool whip frozen whipped topping, thawed (or use 3 cups sweetened whipped cream)
  • 1
    cup strong brewed coffee (room temperature)
  • 2
    tablespoons coffee-flavored liqueur (optional)
  • 1 12
    pints fresh strawberries (stemmed and sliced, about 18 ounces total)
  • 24
    ladyfingers (split is half)
  • 2
    teaspoons unsweetened cocoa powder


  • Prepare an 8 x 8-inch glass pan.
  • In a large bowl beat cream cheese with the powdered sugar and vanilla until smooth and well blended.
  • Gradually fold in the thawed Cool Whip (or 3 cups whipped cream if using) until completely blended.
  • In a small bowl combine coffee and coffee-flavored liqueur (if using).
  • Line the pan with enough ladyfinger halves to cover the bottom (place rounded sides down) if necessary cut ladyfingers to fit the dish.
  • Spoon 1/3 cup of the coffee mixture over the ladyfingers.
  • Top with 1/3 of the cheese mixture (about 1 cup) then spread out evenly.
  • Layer 1/3 of the slices strawberries over the cheese.
  • Repeat two more times ending with the cheese mixture (reserve the remaining strawberries to place on top before serving, place berries into a bowl, cover and refrigerate).
  • Cover with plastic wrap and refrigerate the tiramisu for a minimum of 4 hours or up to 24 hours.
  • BEFORE SERVING; remove the plastic wrap, then sift the cocoa powder over the top, then arrange the reserved strawberry slices over the cocoa.
  • Serve immediately.