I brought this dessert last Saturday to a Christmas party we attended. Our friend, Laura, hosted the dinner at her home. My other dish to bring was rolls, so I’ll post that next.
Although I wasn’t too fond of this dessert, others at the party seemed to like it so I felt like I should still post it. For the coffee, I ran to Caribou Coffee and bought a quick cup since I didn’t have any in my home to make.
You’ll also notice that the ingredients called for in this recipe are mainly brand name ingredients. Obviously, this is because the recipe was on the ‘Nilla Wafers box and serves as Nabisco’s attempt at making more money. You can use other brands for sure.
Prep Time: 20 min minutes
Total Time: 2 hr 20 min
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
48 NILLA Wafers
1/2 cup brewed strong MAXWELL HOUSE Coffee, cooled, divided
2 squares BAKER’S Semi-Sweet Baking Chocolate, coarsely grated
1 cup fresh raspberries
1. 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.
2. 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.
3. REFRIGERATE at least 2 hours. Store leftovers in refrigerator.