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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This came from Cool Whip. I have not tried this recipe, but I'm posting for safe keeping. Ingredients:
48 nilla wafer cookies, divided |
1/4 cup brewed strong maxwell house coffee, cooled and divided |
4 ounces philadelphia cream cheese, softened (1/2 - 8oz package) |
1 1/2 cups cold milk |
4 serving size jello vanilla flavored instant pudding |
2 cups french vanilla cool whip whipped topping, thawed |
1 sq baker's semisweet baking chocolate, grated |
Directions:
1. Arrange 36 of the wafers on bottom and up side of 9-inch pie plate. Drizzle with 2 tablespoons of the coffee.
2. Beat cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mix. Beat on low speed 1 minute. Gently stir in Cool Whip. Spread half of the pudding mixture over wafers on bottom of crust; top with layers of half of the chocolate and the remaining wafers. Drizzle with remaining coffee. Cover with remaining pudding mixture and remaining chocolate.
3. Refrigerate at least 3 hours. Store leftovers in refrigerator.
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