Beat cream cheese in 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 botton and sides of a 2-1/2 quart 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 the grated chocolage. Repeat all layers staring with the wafers and coffee. Top with remaining whipped topping and raspberries.
Refrigerate at least 2 hours. Store leftovers in refrigerator.
Originally Submitted
12/8/2007
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