1 pkg. Philadelphia cream cheese, softened
3 c. cold milk
2 pkg. Jell-O Vanilla instant pudding (I used Cheesecake at Megan's!)
1 tub Cool Whip
48 Nilla Wafers
1/2 c. brewed strong Maxwell House Coffee, cooled, divided (I used Nesquick Cocoa!)
2 squares Baker's Semi-Sweet Chocolate, coarsely grated
1 c. fresh rapsberries (optional)
1. Beat cream cheese with mixer until creamy. Beat in milk and pudding mixes. Stir in 2 cups Cool Whip.
2. Line bowl with 24 wafers. Drizzle with 1/4 c. cocoa. Top with 1/2 pudding mixture and 1/2 chocolate. Repeat layers.
3. Top with remaining Cool Whip and raspberries.
4. Refrigerate 2 hours.
By: Nathalie Beeston