Tiramisu Bowl

Makes 16 servings, about 2/3 cup each

1 package (8 ounces) PHILADELPHIA Cream Cheese, softened
3 cups cold milk
2 packages (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 ounces) 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.

Nutrition (per serving): Calories 230 Total fat 12g Saturated fat 7g Cholesterol 25mg Sodium 300mg Carbohydrate 29g Dietary fiber 1g Sugars 20g Protein 3g
 
Vitamin A 6%DV Vitamin C 4%DV Calcium 8%DV Iron 2%DV

Recipe and photograph provided courtesy of Kraft Foods.