1 package (8 ounces)1/3 less fat cream cheese, soften
3 cups cold 2% milk
2 packages (4 serving size each) vanilla flavor instant pudding and pie filling
1 tub (8 ounces) reduced fat whipped topping, thawed, divided
48 reduced fat nilla waffers
1/2 cups brewed strong coffee, cooled, divided
2 squares semis sweet baking chocolate, coarsley grated
1 cup fresh raspberries
Beat cream cheese in large bow with mixer until creamy. Gradually beat in milk. Add dry pudding mixes, mix well. Stir in 2 cups of the whipped topping. Place 24 of the waffers in 2-1/2 quart bowl. Drizzle with half of the coffee. top with hlaf each of the pudding mixture and chocolate. Unwrap the chocolate squares, leaving each square on paper wrapper. Microwave on HIGH for 10 seconds, then grate with the largest hole of cheese shredder. Repeat all layers. Top with remaining whipped topping and fruit. Refrigerate at least 2 hours.
Not a NESTLÉ®-tested recipe.