- 48 NILLA Wafers, divided
- 1/4 cup brewed strong MAXWELL HOUSE Coffee, cooled, divided
- 4 ounces PHILADELPHIA Cream Cheese, softened
- 1 1/2 cups cold milk
- 1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding
- 2 cups thawed COOL WHIP Whipped Topping
- 1 square BAKER'S Semi-Sweet Baking Chocolate, grated
- Arrange 36 of the wafers on bottom and up side of 9-inch pie plate. Drizzle with 2 Tbsp. of the coffee.
- Beat cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mix. Beat on low speed 1 min. Gently stir in COOL WHIP. Spread half of the pudding mixture over wafers on bottom of crust; top with layers of half of the chocolate and the remaining wafers. Drizzle with remaining coffee. Cover with remaining pudding mixture and remaining chocolate.
- Refrigerate at least 3 hours. Store leftovers in refrigerator.
03/26/2018
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