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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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The cook time listed is for the refrigeration time overnight. Ingredients:
2 tablespoons instant coffee, maxwell house brand recommended |
1/4 cup boiling water |
32 reduced-fat vanilla wafers |
8 ounces reduced-fat cream cheese |
1/4 cup powdered sugar |
8 ounces cool whip free, thawed |
1 cup fresh raspberry |
1 teaspoon unsweetened cocoa powder |
Directions:
1. STIR coffee granules into boiling water until dissolved. Cover bottom of 8-inch square dish with 16 wafers. Drizzle with 1 tablespoons coffee.
2. ADD 2 tablespoons of the remaining coffee gradually to cream cheese in medium bowl, beating with whisk until blended. Add powdered sugar; mix well. Stir in COOL WHIP; spoon 1/2 over wafers in dish. Cover with remaining wafers. Drizzle with remaining coffee; top with remaining cream cheese mixture.
3. REFRIGERATE overnight. Top with raspberries just before serving; sprinkle with cocoa powder.
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