Categories: Desserts

Ingredients

• 1 pkg (8 oz) Philadelphia Cream Cheese, softened
• 3 cups cold milk
• 2 pkgs (3.4 oz each) Jell-O Vanilla Instant Pudding
• 1 tub (8 oz) Cool Whip, thawed, divided
• 48 Nilla Wafers
• 1/2 cup brewed coffee, cooled, divided
• 2 squares Baker's Semi-Sweet chocolate, grated
• 1 cup fresh raspberries

Directions

1. Beat cream cheese with mixer until creamy.

2. Gradually beat in milk and pudding mixes.

3. Stir in 2 cups Cool Whip.

4. Line 2 1/2 qt. bowl with 24 wafers; drizzle with 1/4 cup coffee

5. Top with half the pudding mixtureand half of the chocolate.

6. Repeat layers starting with wafers.

7. Top with remaining Cool Whip and raspberries.

8. Refrigerate 2 hours.

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