Mt Olive Lutheran Church JUANITA’S FAUX TIRAMISU Recipe

1 8-ounce package light cream cheese (Neufchatel), softened ½ cup sifted powdered sugar 3 tablespoons coffee liqueur 1 8-ounce container light, frozen whipped dessert topping, thawed ¼ cup fat-free dairy sour cream 2 tablespoons coffee liqueur 1 8- or 10-inch round angel food cake ¼ cup strong black coffee 2 tablespoons coffee liqueur 1 teaspoon instant coffee crystals (optional) 1 teaspoon hot water (optional) ¼ cup chocolate-flavored syrup (optional)   Directions: For filling: in a large bowl, combine the cream cheese, powdered sugar, and the 3 tablespoons liqueur; beat with an electric mixer on medium speed until blended and smooth.  Stir in 1/2 cup of the whipped dessert topping.  Set aside. For the frosting, in another bowl combine the remaining whipped dessert topping, the sour cream, and 2 tablespoons liqueur.  Set aside. Using a serrated knife, cut the angel food cake horizontally into 3 layers.  Place 1 layer on a serving platter and 2 layers on a large dinner plates.  With a long-tined fork or a skewer, poke holes in tops of all 3 layers.  In a small bowl combine the coffee and 2 tablespoons liqueur; drizzle over all layers.  Spread the first layer with half of the filling.  Add a second layer and spread on the remaining filling.  Add top layer of cake.  Frost cake with the frosting.  (If desired, cover and chill for up to 4 hours.) If desired, just before serving, for the Mocha Fudge Sauce, in a small bowl, dissolve instant coffee crystals in hot water; stir in chocolate-flavored syrup.  Drizzle top and sides of cake with sauce.  To serve, drizzle dessert plates with more sauce (if desired), cut cake into wedges, and top with a cake slice.   Makes 16 servings.