Ingredients

18 OREO Cookies, divided
0.75 cup heavy whipping cream
1 Tbsp. instant espresso
0.5 cup milk
0.5 cup powdered sugar
1 tub mascarpone cheese, (8 oz.)
0.5 tsp. vanilla

Putting it together

1.Reserve 6 cookies for later use. Process remaining cookies in food processor or blender until finely crushed; set aside.
2.Add espresso powder to milk; stir until dissolved.
3.Whisk whipping cream and sugar in medium bowl with mixer on high speed until stiff peaks form; spoon into separate bowl.
4.Beat mascarpone and vanilla in medium bowl with mixer on medium speed until blended. Gradually beat in espresso mixture. Fold in whipped cream.
5.Spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe small amount of the mascarpone mixture into each 6 (5- to 6-oz.) straight-sided glasses; top with some of the cookie crumb mixture. Repeat layers. Garnish with reserved cookies.

Tips and Tricks

Snack Mindfully: Turn your attention to your dessert so you are eating in the moment and paying attention to portions.

Tiramisu Squares: Melt 2 Tbsp. butter. Reserve 6 cookies, then crush remaining cookies as directed. Combine 1 cup of the cookie crumbs and butter; press onto bottom of 8-inch square pan. Prepare mascarpone mixture as directed; spoon over crust. Sprinkle with remaining cookie crumbs. Coarsely chop the reserved cookies; sprinkle over dessert. Refrigerate several hours before cutting into squares to serve.

Substitute: Substitute 1 tub (8 oz.) soft cream cheese spread for the mascarpone cheese.

Substitute: Substitute instant coffee for the espresso.

Nutritional Information

Makes 6 Servings