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Categories:Viewed: 27 - Published at: 3 years ago
Ingredients
- 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
- 2 cups cold milk
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1-1/2 cups thawed COOL WHIP Whipped Topping, divided
- 1 pkg. (10.7 oz.) prepared pound cake, cut into 1/2-inch cubes
- 1/3 cup brewed strong MAXWELL HOUSE Coffee, cooled Walgreens $6.99 thru 02/06
- 1 oz. BAKER'S Semi-Sweet Chocolate, coarsely grated
- 1 cup fresh raspberries
Method
- Beat cream cheese spread in large bowl with mixer until creamy.
- Gradually add milk, then dry pudding mix, beating well after each addition.
- Gently stir in 1 cup COOL WHIP.
- Place half the cake cubes evenly in 8 jars or dessert dishes.
- Drizzle 1 tsp.
- coffee over cake in each jar; top each with 1/4 cup pudding mixture and a sprinkle of chocolate.
- Cover with remaining cake cubes, coffee, pudding mixture, chocolate and COOL WHIP.
- Top with raspberries.
- Refrigerate 2 hours.
