|1 tbsp. instant coffee|
|2 tbsp. hot water|
|1 pkg. (8 oz.) cream cheese, softened|
|1/4 cup powdered sugar, sifted|
|1 tub (8 oz.) whipped topping, thawed|
|32 NILLA Wafers|
|1 cup fresh raspberries|
|1/2 tsp. unsweetened cocoa powder|
|Dissolve coffee granules in hot water. Gradually add to cream cheese in medium bowl, beating with whisk until blended. Add sugar; mix well. Stir in the whipped topping.|
|Place 16 of the wafers on bottom of 8-inch square dish; cover with half of the whipped topping mixture. Repeat layers; cover. Refrigerate several hours or overnight.|
|Top with raspberries just before serving. Sprinkle with cocoa powder and grated chocolate. Store leftovers in refrigerator.|
Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 12 servings
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