I usually like the Kraft recipes and this is a real winner!  You can see the picture on this site.

I made it with homemade pound cake - sliced and layered as directed.   I "set up" some of the slices around the trifle bowl which I served it in.   It made a beautiful, showy, and very delicious dessert.   I didn't use strong coffee - just regular coffee - as some people do not like the strong flavor of coffee.  It was perfect for my guests.   My son raved over it - over and over and when he was leaving raved some more - called me after he got home raving about it and also e-mailed his delight!    I considered that - a definite winner!!   It naturally needs to be made ahead and that's always a plus - can't wait to make and take it to my office.

LINE bottom and sides of a 2-1/2-qt. bowl with half of the wafers; drizzle with half of the coffee. Layer half of the pudding mixture over wafers, and then top with half of the grated chocolate. Repeat all layers starting with the wafers and coffee. Top with remaining whipped topping and raspberries. (I topped it with more grated chocolate - and the raspberries!)

REFRIGERATE at least 2 hours. Store leftovers in refrigerator.

Since it made such a large amount I did freeze some of it in smaller serving containers.   It doesn't look as pretty but it will taste fine!

http://kraftfoods.com/kf/recipes/tiramisu-bowl-106862.aspx

Maybe this will work!

Thank you so much for the recipe & review Tria!   DH would love this.   I wish I'd gotten the "bucket" when they were all the rage on the BB    :)

Looks wonderful....can't wait to try this out, thank you! 

I'm sure it would be fine with the vanilla wafers - I had them but decided to use the pound cake since I had half of a homemade one in the freezer.   I'm sure that was one of the reasons my son loved it so much as the pound cake really made it tasty!

It would look great in the bucket - I used the trifle bowl (like the picture) and it looked very nice and showy.  Makes for a very nice presentation.

That sounds delish and easy! I love tiramisu.

I am not a huge fan of boxed vanilla pudding....I might have to put my thinking cap on for that.

Thank you!

The cream cheese addition adds a nice taste but I like that new cream cheese pudding flavor that's available now.   However, I didn't use that in this because of the addition of the regular cream cheese.    I guess I'm in the minority because I actually like the boxed pudding.   I have eaten a lot of "homemade" from scratch pudding that I didn't like.   I have made it myself - but not in a long time because I do prefer the box.   When my son raves like that - I'm impressed because he's "picky" - a bit of a "foodie" and likes "fresh, scratch, and organic"!  Sometimes I add more flavoring to the boxed mixes, e.g. vanilla, etc.  - but I didn't add any to this.

Looks Great Tria- Glad I noticed this post. Thankyou.

I am making this again this week-end for a family gathering.   I also forgot to add a post about freezing a small leftover bit.   It was great and a very nice treat a week or so after.  

 I wouldn't recommend freezing it for your first serving as it is too pretty at first to freeze - however, it's nice to know that you can take some of the leftover and freeze in small servings.  Perfect for a treat when you don't have a dessert or you are hungry for a special treat.

I missed this the first time around so I'm glad it came up again. I've copied it to use for a future church meal.

I missed this the first time around. I've copied it to use for a future church meal. They love desserts and this one is so beautiful.

 looks tasty. thanks for sharing

Gaudrey - this would be perfect for a large group and you could have one on each end of the table.   I am going to use the French Vanilla pudding mix this time - I've wondered how the white chocolate would be but white chocolate is soooo sweet.   Have to make a pound cake tomorrow as I want to use pound cake again - it sure made it tasty.

Once when I was in charge of a very large function - planning and making much of the food - we used the punch bowl cakes.   They were very popular and also - very pretty on the tables.   I used both chocolate and yellow cakes in those.   Now they have the sugar free puddings and I find they are as good as the regular in dishes like these.

I think I'll make my Sour Cream Pound Cake to use in it when I make it. One will be enough since we only have about 14 at the luncheons. We're having a dinner after the morning service Sunday week when revival starts, and I don't think even 2 would last long with 100 people. I'm planning to take my Hawaiian Surprise since that is sugar free and we have several who are diabetic, as I am too, and they always look forward to me bringing that dessert to the larger meals.

I'm trying to think of other foods that can be served cold and will hold up for about 3 hours before being served. I'll have to take it when we leave home at 9:30 for Sunday School and it probably won't be served until 12:30. I'm thinking about Freezer Slaw, Potato Salad, and some type of meat, probably ham. I'll keep it all in ice chests until time to serve. I'm hoping to get everything made the day before because I have so little time on Sunday mornings.

The dessert is rich so it will be fine for the group of 14 or 16 - smaller servings is what most people eat now.

Sounds like you'll really be busy this week-end preparing all that food.  It's so hot - I hate this heat we are having.