Coconut Roll Tiramisu

Coconut Roll Tiramisu

9 oz. whipped topping

8 oz. cream cheese

1/3 cup sugar

1 teaspoon vanilla

1/2 cup cold espresso

coconut rolls

cocoa powder

chocolate

Dip coconut rolls in cold espresso and layer the bottom of a greased 8x8 glass baking dish. Mix together the whipped topping, cream cheese, sugar, and vanilla in a bowl. Spread half of the whipped topping over the layer of coconut rolls. Shave a layer of chocolate on top of the cream cheese mixture. Repeat this process for the next layer. On top add shaved chocolate and cocoa powder to garnish. Let set in the fridge for at least 3-4 hours before serving. Slice and devour.

*I used Coco Whip, Tropical Fields Organic Crispy Coconut Rolls, and Kite Hill Cream Cheese.*