Tiramisu Bowl

Prep Time:20 min
Total Time:2 hr 20 min
Makes:16 servings, about 2/3 cup each
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
48 NILLA Wafers
1/2 cup brewed strong MAXWELL HOUSE Coffee, cooled, divided
2 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely grated
1 cup fresh raspberries

BEAT cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well. Stir in 2 cups of the whipped topping.
LINE bottom and sides of a 2-1/2-qt. bowl with half of the wafers; drizzle with half of the coffee. Layer half of the pudding mixture over wafers, and then top with half of the grated chocolate. Repeat all layers starting with the wafers and coffee. Top with remaining whipped topping and raspberries.
REFRIGERATE at least 2 hours. Store leftovers in refrigerator.

Recipe from Kraft.com
Notes from the cook:
Changes I have tried: 1st time replaced the coffee with hot chocolate. 2nd time replaced the Nilla wafers with graham crackers and the coffee with sweetened condensed milk. both times i used choc. chips since they were easier. 3rd time... maybe I'll actually remember to take a pic this time.... I am going to use Nilla wafers and sweetened condensed milk, remove the chocolate and add more raspberries. A layer in the middle, not just topped with the raspberries.