Strawberry Tiramisu Dessert - cooking recipe

Ingredients

2 (8 ounce) packages cream cheese, softened (or use Neufchatel cheese, or one 8-ounce package of each)
1/2 teaspoon vanilla
3/4 cup powdered sugar (can use 1 cup)
1 (8 ounce) container cool whip frozen whipped topping, thawed (or use 3 cups sweetened whipped cream)
1 cup strong brewed coffee (room temperature)
2 tablespoons coffee-flavored liqueur (optional)
1 1/2 pints fresh strawberries (stemmed and sliced, about 18 ounces total)
24 ladyfingers (split is half)
2 teaspoons unsweetened cocoa powder

Preparation

Prepare an 8 x 8-inch glass pan.
In a large bowl beat cream cheese with the powdered sugar and vanilla until smooth and well blended.
Gradually fold in the thawed Cool Whip (or 3 cups whipped cream if using) until completely blended.
In a small bowl combine coffee and coffee-flavored liqueur (if using).
Line the pan with enough ladyfinger halves to cover the bottom (place rounded sides down) if necessary cut ladyfingers to fit the dish.
Spoon 1/3 cup of the coffee mixture over the ladyfingers.
Top with 1/3 of the cheese mixture (about 1 cup) then spread out evenly.
Layer 1/3 of the slices strawberries over the cheese.
Repeat two more times ending with the cheese mixture (reserve the remaining strawberries to place on top before serving, place berries into a bowl, cover and refrigerate).
Cover with plastic wrap and refrigerate the tiramisu for a minimum of 4 hours or up to 24 hours.
BEFORE SERVING; remove the plastic wrap, then sift the cocoa powder over the top, then arrange the reserved strawberry slices over the cocoa.
Serve immediately.