Tiramisu Bowl

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 3 cups cold milk
• 2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding and Pie Filling
• 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
• 48 NILLA Wafers
• 1/2 cup brewed strong MAXWELL HOUSE Coffee, cooled, divided
• 2 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, coarsely grated
• 1 cup fresh raspberries

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a large bowl, beat the softened cream cheese until smooth. Gradually add the cold milk, then the instant pudding mixes, and whisk for 2 minutes until thickened.

2. Let the pudding stand 5 minutes. Gently fold in about half of the thawed whipped topping until no streaks remain.

3. Pour half of the cooled brewed coffee into a shallow dish. Dip wafers one at a time just to moisten, then arrange them in a single layer over the bottom of a 3-quart glass bowl, breaking pieces to fill gaps.

4. Spoon half of the pudding mixture over the wafers and spread evenly. Sprinkle with half of the grated chocolate and half of the raspberries.

5. Dip the remaining wafers in the remaining coffee and layer them over the fruit. Top with the rest of the pudding and spread smooth.

6. Spread the remaining whipped topping over the pudding. Scatter the remaining grated chocolate and raspberries on top.

7. Cover the bowl and refrigerate for at least 4 hours or overnight until the pudding is fully set and chilled. Serve cold.