1. BEAT cream cheese with mixer until creamy. Beat in milk and pudding mixes. Stir in 2 cups COOL WHIP.
2. 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.
3. TOP with remaining COOL WHIP and raspberries. Refrigerate 2 hours. Refrigerate leftovers.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 1-2
what you need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
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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