I had dessert this month, and chose the French Vanilla Tiramisu. I'll say up front that calling this "tiramisu" is generous. It doesn't bear a whole lot of resemblance to the real thing, but it is tasty, and a snap to make.
French Vanilla Tiramisu
Adapted from At the Table by Patty Roper
4 oz cream cheese (1/2 package)
1 1/2 cups cold milk
1 (3.5 oz) package French Vanilla instant pudding mix
2 (3 oz) packages of ladyfingers, split
1/4 cup brewed coffee
1 (8 oz) container whipped topping (I used Cool Whip)
2 squares Ghirardelli semisweet baking chocolate, grated
Beat cream cheese, and add milk and pudding mix. Beat on low to medium speed with electric mixer. Set aside.
Sprinkle cut sides (i.e. - flat sides) of ladyfingers with coffee. Place on bottom and up sides of a trifle bowl (reserve some for the middle layer). Top with half of pudding mixture, then half of whipped topping, then half of grated chocolate. Repeat the process of ladyfingers, pudding, whipped topping, and top with grated and curled chocolate. Refrigerate.