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1
pkg.
(8 oz.)
PHILADELPHIA Cream Cheese, softened
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3
cups
cold
milk
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|
2
pkg.
(3.4 oz. each)
JELL-O Vanilla Flavor Instant Pudding
|
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1
tub
(8 oz.)
COOL WHIP Whipped Topping, thawed, divided
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48
NILLA Wafers
|
|
1/2
cup
brewed strong
MAXWELL HOUSE Coffee, cooled, divided
|
|
2
squares
BAKER'S Semi-Sweet Chocolate, coarsely grated
|
|
1
cup
fresh
raspberries
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|
|
|
|
BEAT cream cheese with mixer until creamy. Beat in milk and pudding mixes. Stir in 2 cups COOL WHIP.
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LINE 2-1/2-qt. bowl with 24 wafers; drizzle with 1/4 cup coffee. Top with half each pudding mixture and chocolate. Repeat all layers.
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TOP with remaining COOL WHIP and raspberries. Refrigerate 2 hours. Refrigerate leftovers.
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| KRAFT KITCHENS TIPS |
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Size-Wise
Since this indulgent dessert makes 16 servings, it's the perfect dessert to serve at your next party.
How to Easily Grate Chocolate
Unwrap chocolate squares, leaving each square on paper wrapper. Microwave on HIGH 10 sec., then grate with the largest hole of a cheese shredder.
Substitute
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