Tiramisu Bowl

1 package (8 oz) cream cheese, softened

3 cups cold milk

2 packages (3.4 oz each) vanilla instant pudding

1 tub (8oz) whipped topping, thawed and divided

48 vanilla wafers

1/2 cup brewed coffee, cooled and divided

2 squares semi sweet chocolate, grated

1 cup fresh raspberries

Beat cream cheese with mixer until creamy. Gradually beat in milk and pudding mixes.

Stir in 2 cups whipped topping. Line a 2 1/2 quart bowl with 24 wafers, making sure to put one

layer up the sides of the bowl. Drizzle with 1/2 cup coffee. Top with half of the pudding mixture

and half of the chocolate. Repeat layers, starting with wafers.

Top with remaining whipped topping and raspberries.

Refrigerate for 2 hours.

Makes 16 servings