- 1 of 3 In medium-size saucepan, mix granulated sugar and cornstarch until blended; stir in 3 cups of the raspberries. Bring to boiling over medium-high heat; boil 2 minutes or until thickened. Cool to room temperature; stir in remaining 1 cup raspberries. In large bowl, with electric mixer, beat cream cheese, confectioners sugar and liqueur until smooth. Stir in sour cream.
- 2 of 3 Separate and arrange half the lady fingers on bottom of 9-inch square glass baking dish, overlapping slightly. Spoon half of the raspberry mixture (1 cup) on top, then half the cream cheese mixture (1-1/2 cups). Sift half the cocoa powder on top; repeat layering as above, ending with cocoa powder.
- 3 of 3 Cover with plastic wrap; refrigerate at least 4 hours or overnight. Garnish with mint and raspberries, if desired. Makes 9 servings.
Servings Per Recipe: 9
Per Serving: 111 mg chol., 16 g Fat, total, 10 g sat. fat, 252 mg sodium, 3 g fiber, 387 kcal cal., 49 g carb., 9 g pro.