ARRANGE 36 of the wafers on bottom and up side of 9-inch pie plate. Drizzle with 2 Tbsp. of the coffee.
BEAT cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mix. Beat on low speed 1 min. 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.
REFRIGERATE at least 3 hours. Store leftovers in refrigerator.
Nutritional Information Calories: 360 Total fat: 17 g Saturated fat: 8 g Cholesterol: 5 mg Sodium: 480 mg Carbohydrate: 50 g Dietary Fiber: 3 g Sugars: 35 g Protein: 5 g Vitamin A: 4% DV Vitamin C: 0% DV Calcium: 10% DV Iron: 10% DV
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