CHRISTMAS TIRAMISU PIE

FOR THE CRUST:
1 (9-inch) prepared graham cracker pie crust
6 ladyfingers, split
1/2 cup strong black coffee (cooled)
1 tablespoon brandy extract
FOR THE FILLING:
2 packages (8 ounces each) cream cheese, softened*
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs
TO SERVE:
1 cup frozen Cool Whip, thawed
1 tablespoon chocolate sprinkles

Preheat the oven to 350 degrees F.

TO PREPARE THE CRUST:
Arrange the ladyfingers on the bottom of the pie crust and drizzle with the coffee and the brandy extract.

TO PREPARE THE FILLING:
In a large bowl, beat together the cream cheese, sugar, and vanilla until well blended. Add the eggs and mix until blended. Pour the cream cheese mixture over the ladyfingers.

Bake for 55 to 60 minutes, or until the center is nearly set. Cool on a wire rack, then cover and chill for at least 3 hours or overnight.

TO SERVE:
Cover with a thin layer of the thawed Cool Whip whipped topping and top with the chocolate sprinkles just before serving.

*Note: If you would like a more traditional taste, you can substitute a 15-ounce container of ricotta cheese. And feel free to use a lower-fat or fat-free cream cheese, ricotta cheese, or whipped topping (which are not necessarily lower in calories or sugar-content, just lower in fat or fat-free).

Servings: 8
Adapted from source: Marbalet