Monday, May 22, 2017


1 pkg (8-oz) cream cheese, softened

3 cups cold milk
2 pkgs (3.4 oz each) vanilla instant pudding mix
1 tub (8-oz) frozen whipped topping, thawed
48 vanilla wafers
1/2 cup strong brewed coffee
2 squares semi-sweet chocolate, grated
1 cup fresh raspberries

In a large mixing bowl, beat cream cheese with electric mixer until creamy. Gradually beat in milk and pudding mix. Stir in 2 cups whipped topping.

Line a 2 1/2-quart clear glass bowl with 1/2 the vanilla wafers and drizzle with half the coffee. Top with 1/2 the pudding mixture and 1/2 the grated chocolate. Repeat the process starting with the remaining vanilla wafers.

Garnish the top with the remaining whipped topping and the fresh raspberries.

Note: File Photo

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