2 pkg. (2 oz. each) soft Ladyfingers, split, divided
1/2 cup freshly brewed strong Maxwell House coffee
1/4 cup sugar, divided
2 tsp. vanilla, divided
1 container (15 oz.) Polly-O original ricotta cheese
3 cups thawed cool whip wippped topping
2 tsp. unsweetened cocoa powder
what you do
Arrange half the ladyfingers on bottom of 12x8-inch dish.
Mix coffee, 2 Tbsp. sugar and 1 tsp. vanilla;
brush half over ladyfingers in dish.
BEAT ricotta cheese, remaining sugar and remaining vanilla in medium bowl with mixer until well blended. Whisk in COOL WHIP.
SPOON half the ricotta mixture over ladyfingers in dish; cover with remaining ladyfingers. Brush with remaining coffee mixture; top with remaining ricotta cheese mixture. Sift cocoa over top of dessert. Refrigerate several hours or until chilled.