- 1 of 4 In medium-size saucepan, mix granulated sugar and cornstarch until blended; stir in 3 cups of the raspberries. Bring to a boil over medium-high heat; boil 2 minutes or until thickened. Cool to room temp; add remaining 1 cup berries.
- 2 of 4 In large bowl, beat with electric mixer cream cheese, confectioners sugar and liqueur until smooth. Stir in sour cream.
- 3 of 4 Separate and arrange half the ladyfingers 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.
- 4 of 4 Cover with plastic wrap; refrigerate at least 4 hours or overnight. Garnish with mint and raspberries, if desired.
Servings Per Recipe: 9
Per Serving: 111 mg chol., 10 g sat. fat, 49 g carb., 16 g Fat, total, 3 g fiber, 387 kcal cal., 9 g pro., 252 mg sodium