Ingredients

• 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

Browse by ingredient

Instructions

1. Arrange 36 of the wafers on bottom and up side of 9-inch pie plate. Drizzle with 2 Tbsp. of the coffee.
2. 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.
3. Refrigerate at least 3 hours. Store leftovers in refrigerator.