Mocha Pudding Cake

this takes a bit of time, but is so worth it... Mocha Pudding Cake:042: Makes 10 servings. 1-1/2 cups low fat milk 9-oz pkg cream cheese, cubed 2 tbs freeze-dried instant espresso coffee 1 tbs hot water 2 tsp rum extract 1-oz pkg sugar-free, fat-free instant vanilla pudding 1 cup frozen

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    Star Mocha Pudding Cake

    this takes a bit of time, but is so worth it...
    Mocha Pudding Cake
    Makes 10 servings.
    1-1/2 cups low fat milk
    9-oz pkg cream cheese, cubed
    2 tbs freeze-dried instant espresso coffee
    1 tbs hot water
    2 tsp rum extract
    1-oz pkg sugar-free, fat-free instant vanilla pudding
    1 cup frozen whipped topping, thawed
    3-oz pkg ladyfingers

    2 tbs unsweetened cocoa
    10 whole, fresh strawberries
    Cut 10 ladyfingers in half, crosswise. Separate the cut pieces and place them cut side down, around the sides of an 8-inch spring-form pan. Split remaining ladyfingers and arrange cut side down on bottom of pan. Set aside. Pour 1/2 cup milk into a food processor or blender. Add cream cheese cubes and process until smooth. Use a rubber spatula to scrape sides of blender container. Add remaining 1 cup of milk and process until smooth.
    Dissolve instant espresso in hot water. Add dissolved espresso, rum extract and pudding mix to cheese mixture. Process until smooth, scraping sides once or twice. Pour into a large bowl. Stir in whipped topping until well blended. Spoon onto crust. Smooth top. Cover with plastic wrap, making sure wrap does not touch pudding. Chill until firm, 8 hours or overnight.
    When ready to serve, use a sharp knife to loosen dessert from sides of pan. Remove sides of pan and place pudding cake on serving plate. Sprinkle with cocoa and garnish each serving with a whole strawberry.

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