Tiramisu Bowl

• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 3 cups cold milk
• 2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
• 2-1/2 cups thawed Cool Whip Whipped Topping, divided
• 48 Nilla Vanilla Wafers
• 1/2 cup brewed strong Maxwell House Coffee, cooled, divided Walgreens $6.99 thru 02/06
• 2 oz. Baker's Semi-Sweet Chocolate, grated
• 1 cup fresh raspberries

1. Beat cream cheese with mixer until creamy.
2. Beat in milk and pudding mixes.
3. Stir in 2 cups whipped topping.
4. Line 2-1/2-L bowl with 24 wafers; drizzle with 1/4 cup coffee.
5. Top with half each of pudding mixture and half of the chocolate.
6. Repeat all layers.
7. Top with remaining Cool Whip and raspberries.
8. Refrigerate 2 hours.

cream cheese, cold milk, topping, nilla vanilla wafers, strong maxwell, chocolate, fresh raspberries

Taken from www.kraftrecipes.com/recipes/tiramisu-bowl-107818.aspx (may not work)