48 NILLA Wafers, divided
1/4 cup brewed strong coffee, cooled, divided
4 oz. (1/2 of 8-oz. pkg.) brick cream cheese softened
1-1/2 cups cold milk
1 pkg. (3.4 oz.) vanilla instant pudding mix
1 tub (8 oz.) COOL WHIP Season’s Delight French Vanilla Whipped Topping, thawed
1 oz. semi-sweet baking chocolate, grated
36 wafers on bottom and up the side of 9-inch pie plate. Drizzle with 2 Tbsp. coffee.
cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 1 min. Gently stir in 2 cups whipped topping.
half of the pudding mixture and grated chocolate in crust; cover with remaining wafers. Drizzle with remaining coffee. Repeat layers of pudding and chocolate. Top with remaining whipped topping. Refrigerate 3 hours.