1. In small bowl, with rubber spatula, mix coffee and vanilla yogurts. Place large paper coffee filter in small metal strainer set over small bowl. Spoon yogurt mixture into coffee filter; place in refrigerator. Let yogurt mixture stand 2 hours (whey will drip into bowl and yogurt will be slightly thickened). 2. Remove yogurt mixture from refrigerator and discard liquid in bowl. Spoon yogurt mixture into bowl; stir in whipped cream cheese and 1/3 cup confectioners' sugar until well blended. Set aside. 3. Separate ladyfingers into halves. Cut each half crosswise in half and place in jelly-roll pan. In small bowl, stir together coffee-flavor liqueur, instant espresso-coffee powder, 1/4 cup hot tap water, and 2 tablespoons confectioners' sugar (if not using coffee-flavor liqueur, increase hot tap water to 1/3 cup and espresso-coffee powder to 1 tablespoon). Brush ladyfingers on both sides with espresso mixture. 4. In each of six 8-ounce parfait glasses, layer 4 pieces of ladyfinger, 1 scant tablespoon crushed amaretti cookies, 2 tablespoons yogurt mixture, and 1 heaping tablespoon whipped topping. Repeat layering one more time. Sprinkle with cocoa if you like. Refrigerate at least 30 minutes or until ready to serve. ---------------------------------------------------------------------------
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Ingredients
