DAISY KING / MISS DAISY'S KITCHEN
1 8 oz. package cream cheese, softened
3 c cold milk
2 pkgs ( 4-serving size each) vanilla flavored instant pudding and pie filling
1 8 oz. tub Cool whip topping, thawed and divided
48 vanilla wafers
1/2 cup brewed coffee, cooled and divided
2 squares semi-sweet baking chocolate, coarsely grated
1 c fresh raspberries
Beat cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mixes, mix well. Stir in about 2/3 of the of whipped topping. Line bottom and sides of a 2 1/2 qt. bowl with half of the wafers. Drizzle with half of the coffee. Layer half of the pudding mixture over wafers, and then top with half of grated chocolate. Repeat all layers starting with the wafers and coffee. top with remaining whipped topping and raspberries. Refrigerate at least 2 hours before serving.
Yield: 16 servings
NOTE: You make make your own pudding and use real whipped cream. either way, it is delicious!
