Tuxedo Ladyfinger Dessert

• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
• 10 crisp ladyfingers
• 1 oz. BAKER'S White Chocolate, melted
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 3/4 cup freshly brewed double strength MAXWELL HOUSE Coffee or YUBAN Coffee, any variety, at room temperature
• 1 cup cold milk
• 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
• 2 cups thawed COOL WHIP Whipped Topping

1. Melt semi-sweet chocolate as directed on package.
2. Dip 1 end of each ladyfinger into chocolate, covering in a V-shape.
3. Let excess chocolate drip off.
4. Place ladyfingers on wax paper-lined tray.
5. Using melted white chocolate, pipe small dots onto semi-sweet chocolate to create buttons.
6. Let stand at room temperature or refrigerate for 30 minutes or until chocolate is firm.
7. Beat cream cheese and coffee in large bowl with wire whisk until smooth.
8. Gradually beat in milk until smooth.
9. Add dry pudding mix.
10. Beat with wire whisk 2 minutes or until blended.
11. Gently stir in whipped topping.
12. Spoon into 10 dessert dishes or coffee cups.
13. Refrigerate 1 hour or until ready to serve.
14. Serve with chocolate dipped Tuxedo Ladyfingers.
15. Store leftover dessert in refrigerator.

chocolate, ladyfingers, s white chocolate, philadelphia cream cheese, freshly brewed double strength maxwell house coffee, cold milk

Taken from www.kraftrecipes.com/recipes/-8038.aspx (may not work)