Tuxedo Ladyfinger Dessert

• 5 squares BAKER'S Semi-Sweet Chocolate
• 1 pkg. (3 oz.) ladyfingers, split and separated
• 1 cup freshly brewed double strength MAXWELL HOUSE Coffee or YUBAN Coffee, any variety, at room temperature, divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup cold milk
• 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
• 1 tub (8 oz.) thawed COOL WHIP Whipped Topping

1. Tuxedo Ladyfingers: Melt 5 squares BAKER'S Semi-Sweet Baking Chocolate as directed on package.
2. Dip ladyfingers, split and separated, into chocolate, covering at least half; let excess chocolate drip off.
3. Let stand at room temperature or refrigerate on wax paper-lined tray 30 minutes or until chocolate is firm.
4. Brush cut sides of Tuxedo Ladyfingers with about 1/4 cup of the coffee.
5. Place ladyfingers on bottom and up sides of 1-1/2-quart serving bowl.
6. Beat cream cheese and remaining 3/4 cup coffee in large bowl with wire whisk until smooth.
7. Gradually beat in milk until smooth.
8. Add pudding mix.
9. Beat with wire whisk 1 minute or until blended.
10. Gently stir in 2 cups of the whipped topping.
11. Spoon into prepared bowl.
12. Cover.
13. Refrigerate 1 hour or until ready to serve.
14. Top with remaining whipped topping.
15. Garnish with unsweetened cocoa and chocolate shapes.
16. Store leftover dessert in refrigerator.

s, ladyfingers, freshly brewed, philadelphia cream cheese, cold milk

Taken from www.kraftrecipes.com/recipes/tuxedo-ladyfinger-dessert-53855.aspx (may not work)