1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

3 cups  cold milk

2 pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

48  NILLA Wafers

1/2 cup  brewed strong MAXWELL HOUSE Coffee, cooled

2 squares  BAKER’S Semi-Sweet Chocolate, coarsely grated

1 cup  fresh raspberries

Make It

BEAT cream cheese in large bowl with mixer until creamy. Beat in milk and dry pudding mixes. Stir in 2 cups COOL WHIP.

LINE 2-1/2-qt. bowl with 24 wafers; drizzle with 1/4 cup coffee. Top with half each of the pudding mixture and chocolate. Repeat all layers.

 TOP with remaining COOL WHIP and raspberries. Refrigerate 2 hours.