Taking a little break from holiday baking, I made this dessert for my sister’s birthday. For some reason, I had it in my head that I wanted to make a charlotte. I’d never made one before, and it just seemed like the thing to make for her day.
I flipped through cookbooks and searched online and narrowed it down to two recipes. This recipe that is pictured above in all its delicious glory. And another one I won’t name. The one that nearly turned me off making any kind of desserts ever again.
That “other” recipe is actually the one I started out making. I read through it several times and thought it sounded great. About two-thirds of the way through trying to prepare it, I set down my hand mixer and told Quinn I wasn’t going any further. It’s not that it was necessarily complicated. I think it’s just not a good recipe.
So, I threw out what I had made so far, except the ladyfingers which were already lining my springform pan and soaking up Kahlua. Quinn was kind enough to make a run to the grocery store to get a few things, and at 11pm I switched recipes.
In stark contrast from that “other” recipe, this one was simple and quick. It all made sense, which was a definite plus. Most importantly, it was so very good that I could hardly believe it. We all had very happy plates and had some leftovers to enjoy later. In fact, I still have a slice or two in the freezer that I must go tend to right now.
- 24 ladyfingers
- 1/4 cup Kahlua
- 2.6 ounce box whipped topping mix*
- 1 & 1/2 cup cold milk, divided
- 1 teaspoon vanilla extract
- 1 & 3/4 cups confectioners' sugar
- 1 cup unsweetened cocoa powder
- 16 ounces cream cheese, softened
Split ladyfingers in half lengthwise. Brush cut sides with Kahlua. Arrange in bottom and around sides of a 10-inch springform pan, placing the cut sides up. Cover with plastic wrap.
Prepare whipped topping according to package directions using 1 cup milk and vanilla extract.
Combine sugar and cocoa in a large bowl. Add cream cheese, and beat until well-blended using an electric mixer on medium speed. Add 1/2 cup milk and beat well.
Gently fold in whipped topping. Pour into prepared pan. Cover and freeze for 4 hours or until firm.
*Dream Whip is a common brand of whipped topping mix. You can also substitute about 2 cups of frozen whipped topping, such as Cool Whip.
Recipe adapted from Cooking Light.