PF Chang's Copycat Recipe
2 tablespoons instant coffee granules
1 1/2 cups water
4 cups low fat milk
2 (3.9 oz.) packages instant devil's food chocolate pudding mix
1 (8 oz.) package light cream cheese at room temperature
24 ladyfingers (two-3 oz.-packages)
3/4 cup (8 oz.) semi sweet mini chocolate chips
1 (12 oz.) carton reduced-fat non-dairy whipped topping (such as Cool Whip)
1/2 teaspoon cocoa powder for garnish
Pour the coffee granules into a glass measuring cup with 1 1/2 cups water and microwave, uncovered on high for 1 minute. Let the coffee stand in the microwave with proceeding with the recipe.
Place the milk, pudding mix and cream cheese in the large bowl of an electric mixer. Mix on medium speed until well blended. Set aside.
Split the ladyfingers in half lengthwise. Place half of a package (1/4 of all the ladyfingers), cut side up, in the bottom of a trifle bowl or glass bowl with a 16-cup capacity. Drizzle 1/4 of the coffee mixture evenly over the ladyfingers. Spread about 1/4 of the pudding mixture over the lady fingers. Spread 1/4 of the whipped topping over the pudding. Sprinkle 1/4 of the chocolate chips over the topping.
Repeat these layers three more times, ending with whipped topping. Sprinkle cocoa evenly over the whipped topping to garnish. Cover with plastic wrap, and refrigerate at least six hours (or up to 24 hours) to let the flavor develop. Serve in dessert bowls. Makes 12 servings.