1 pkg. (8oz) cream cheese, sofetened
3 cups cold milk
2 pkg. (4 serving size each) Jell-o Vanilla flavor instant pudding
1 tub (8 oz) Whipped topping, thawed, divided
48 Nilla wafers
1/2 cup brewed strong coffee, cooled, divided
2 squares Bakers semi-sweet chocolate, coarsely grated
1 cup fresh raspberries
Beat cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well. Stir in 2 cups of the whipped topping.
Line bottom and sides of a 2-1/2-qt. bowl with half of the wafers; drizzle with half of the coffee. Layer half of the pudding mixture over wafers, and then top with half of the grated chocolate. Repeat all layers starting with the wafers and coffee. Top with remaining whipped topping and raspberries.
Refrigerate at least 2 hours. Store leftovers in refrigerator.
Tip: Unwrap chocolate squares, leaving each square on paper wrapper. Microwave on HIGH 10 sec., then grate with the largest hole of a cheese shredder.
Makes: 16 servings, about 2/3 cup each