1 pkg. (8 oz.) cream cheese, softened
2 cups cold milk
2 pkg. (3.4 oz.) vanilla instant pudding
1 tub (8 oz.) whipped topping, thawed & divided
48 Nilla wafers
1/2 cup brewed, strong coffee, cooled & divided
2 squares semi-sweet chocolate, grated
1 cup fresh raspberries
Beat cream cheese with mixer until creamy. Gradually beat in milk and pudding mixes. Stir in 2 cups whipped topping. Line 2 1/2 quart bowl (clear, glass bowl is best) with 24 wafers; drizzle with 1/4 cup coffee. Top with half the pudding mixture and half of the chocolate. Repeat layers. Top with remaining whipped topping and raspberries. Refrigerate at least 2 hours. Enjoy!
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