|
Instructions |
|
|
Place cream cheese in large bowl, cut into 6-8
chunks. Remove lid from Cool Whip, set both aside to
soften. Grate chocolate coarsely using largest holes
of cheese grater, set aside.
|
|
|
Place water in microwave safe cup; nuke on high 30-
40 seconds or until hot. Stir in coffee granules,set
aside to cool.
|
|
|
Beat cream cheese until creamy. Add milk gradually
until blended. Add dry pudding mix; mix until
blended. Stir in 12 cups of Cool Whip.
|
|
|
Place 24 cookies in bottom of dessert bowl; drizzle
with 1/2 of coffee. Spoon in 1/2 of pudding mixture;
sprinkle with 1/2 chocolate. Repeat all layers. Top
with 1 cup Cool Whip and raspberries. Chill until
ready to serve.
|
|
|
Originally Submitted
12/1/2012
|