1 (8 oz.) pkg. cream cheese, softened
48 vanilla wafers
2 (3.4 oz.) pkgs. vanilla flavor instant pudding
1 (8 oz.) tub whipped topping, thawed, divided
1/2 c. brewed strong coffee, cooled
2 sqs. semi-sweet chocolate, coarsely grated
1 c. fresh raspberries
Beat cream cheese in large bowl with mixer until creamy. Beat in milk and dry pudding mixes. Stir in two cups whipped topping. Line 2 1/2-quart 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 whipped topping and raspberries. Refrigerate two hours. To easily grate chocolate, unwrap chocolate squares, leaving each square on paper wrapper. Microwave on high 10 seconds, then grate with largest hole of cheese shredder. Makes 16 (2/3 cup) servings.