Ingredients

1 7 ounce package lady fingers (package of 24)

1 cup Kahlua or other coffee liqueur

I cup expresso coffee (you can use de-caf)

1-2 T powdered cocoa

16 oz. Low or non-fat cream cheese

1 t Instant coffee crystals

6 T. sugar (2+4)

1 T vanilla

3 T Marsala + 1/4 cup Marsala (sweet)

2 packages Birds dessert mix custard style pudding

3 3/4 cups skim milk

Preparation

  1. Pour Kahlua and expresso into bowl and dip lady fingers, one or two at a time until saturated but not crumbling (approx. 30 seconds each)
  2. Place 12 soaked lady fingers in decorative pattern (spokes) in bottom of glass serving bowl.
  3. Sprinkle generously with cocoa powder and let sit, covered.
  4. In large bowl mix cream cheese, coffee crystals, 2 T sugar, 1 T cocoa powder, 1 T vanilla, 3 T Marsala. Beat with electric beaters until creamy-custardy consistency, adding more coffee or marsala if needed. Set aside.
  5. Stir together dessert mix and 4 T sugar in medium saucepan.
  6. Gradually stir in milk and 1/4 cup Marsala. Mix until smooth, then cook on medium heat, stirring often until you reach a full boil. Boil one minute stirring constantly, then remove from heat and cool 5-10 minutes.
  7. When cool, add dessert custard to cream cheese mixture, beating with electric mixer.
  8. Pour into glass serving dish over arranged lady fingers.
  9. Soak remaining lady fingers as was done in #1 and arrange in same decorative arrangement on top of the pudding mixture.
  10. Sprinkle with rest of cocoa, cover, and chill until firm. VOILA