Prep Time
15 Mins
Cook Time
3 Hours 15 Mins
Yield
Makes 12 servings

How to Make It

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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