Tiramisu Bowl
Prep Time: 20 min
Total Time: 2 hr 20 min
Makes: 16 servings, about 2/3 cup each
| language=Javascript> function swapRecipeImage(src){ document.images['_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl3_imgRecipe'].src='images/recipe_images/' + src; } </SCRIPT>  | | 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 | | |
| 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. | | 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. | | REFRIGERATE at least 2 hours. Store leftovers in refrigerator. | |
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