Beat cream cheese in a large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mixes, mix well. Stir in 2 cups of the whipped topping.
Line bottom and sides of a 2? quart bowl with half of the wafers. Drizzle with half of the coffee. Layer with half of the pudding mixture over the wafers and then top with half of the grated chocolate. Repeat all layers starting with the wafers and coffee. Top with remaining whipped topping and raspberries.
REFRIGERATE at least 2 hours. Store leftovers in refrigerator.
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|Serving Size: 1 Serving (225g)|
|Recipe Makes: 15|
|Calories from Fat: 135 (18%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 17.9mg||6 %|
|Sodium 2064.9mg||71 %|
|Potassium 123.6mg||3 %|
|Total Carbohydrate 152.6g||45 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 151.3g|
|Protein 3.4g||5 %|
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Calories per serving: 756
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