Chocolate Sandwich Cookie Tiramisu

Ingredients:

3/4 cup water

2 teaspoons instant espresso

1 tablespoon plant-based milk

16 ounces Tofutti Better Than Ricotta Cheese or Tofutti Better Than Cream Cheese

2/3 cup natural granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract, more vanilla, or another compatible extract

9 ounces non-dairy whipped topping, thawed (approximately 2 3/4 cup)

2 15.5 ounce packages vegan chocolate sandwich cookies (with double filling if available)

Garnish: 1 tablespoon cocoa powder, 1/2 teaspoon ground cinnamon, 1/2 cup non-dairy whipped topping, a few non-dairy chocolate chips, and leftover cookies, whole or half, if desired

Directions:

Spray an 8-inch springform pan lightly with non-stick spray. In small bowl or cup, dissolve instant espresso in water and stir in non-dairy milk.

In bowl of electric mixer, whip together Tofutti Better Than Ricotta Cheese or Tofutti Better Than Cream Cheese, sugar, and both extracts until smooth and creamy. Fold in whipped topping until completely incorporated. Spread a small amount, about 1/4 cup, of filling on bottom of springform pan.

Dip cookies, one at a time, into espresso mixture, laying flat in concentric circles over filling. Use halved cookies to fill in gaps around edges. Spread evenly to edges with 2/3 cup filling. Repeat two more times to make 3 layers. You will have cookies leftover. Cover tightly and refrigerate overnight.

When ready to serve, garnish by dusting top with a mixture of cocoa powder and ground cinnamon (use a fine mesh strainer for this task). Dollop with remaining half-cup non-dairy whipped topping, sprinkle with chocolate chips, and, if desired, whole or halved cookies in a decorative design. Run a sharp thin knife around edge of pan, release and remove sides, slice, and serve.

*Created in collaboration with Betsy DiJulio of The Blooming Platter.