- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 3 cups cold milk
- 2 (3.4 ounce) packages JELL-O Vanilla Flavor Instant Pudding
- 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
- 48 NILLA Wafers
- 1/2 cup brewed strong MAXWELL HOUSE Coffee, cooled
- 2 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, coarsely grated
- 1 cup fresh raspberries
- Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk and dry pudding mixes. Gently stir in 2 cups COOL WHIP.
- NOW, YOU CHOOSE!
- BOWL: Line bottom and side of 2-1/2-qt. bowl with half the wafers; drizzle with half the coffee. Top with half the pudding mixture and chocolate. Repeat layers. Top with remaining COOL WHIP and raspberries. Refrigerate several hours.
- PAN: Line bottom of 13×9-inch pan with half the wafers; drizzle with half the coffee. Top with half the pudding mixture and chocolate. Repeat layers. Top with remaining COOL WHIP and raspberries. Refrigerate several hours.
- PARFAITS: Place 1 wafer on bottom of each of 16 dessert dishes; drizzle each with 3/4 tsp. coffee. Top each with 1/4 cup pudding mixture and a sprinkle of chocolate. Repeat layers. Top with remaining COOL WHIP, raspberries and wafers. Refrigerate several hours.