GEVALIA Peppermint Mocha Trifle

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 2 cups milk
• 1 cup very strong brewed GEVALIA French Roast, cooled
• 2 Tbsp. chocolate syrup
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 24 vanilla creme-filled chocolate sandwich cookies, coarsely chopped
• 1 oz. BAKER'S Semi-Sweet Chocolate, grated
• 1 cup raspberries
• 10 hard peppermint candies, crushed

1. Beat cream cheese in large bowl with mixer until creamy.
2. Gradually beat in milk, then coffee and chocolate syrup.
3. Add dry pudding mixes; beat 2 min.
4. Gently stir in 2 cups COOL WHIP.
5. Layer half each of the chopped cookies, pudding mixture and grated chocolate in 2-1/2-qt.
6. serving bowl.
7. Repeat layers.
8. Top with remaining COOL WHIP and raspberries.
9. Refrigerate 2 hours.
10. Sprinkle with crushed candy just before serving.

philadelphia cream cheese, milk, chocolate syrup, vanilla creme, chocolate, raspberries, peppermint

Taken from www.kraftrecipes.com/recipes/gevalia-peppermint-mocha-trifle-171687.aspx (may not work)