EASY NILLA TIRAMISU

1 Tbsp. Maxwell House Instant Coffee
2 Tbsp. hot water
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1/4 cup powdered sugar, sifted
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
32 Nilla Vanilla Wafers
TO SERVE:
1 cup fresh raspberries
1/2 tsp. unsweetened cocoa
1 square Baker's Semi-Sweet Baking Chocolate, grated

Add coffee granules to hot water; stir until dissolved. Gradually add to cream cheese in medium bowl, beating with wire whisk until well blended. Add powdered sugar; mix well. Gently stir in the whipped topping.

Place 16 of the wafers on bottom of 8-inch square dish; cover with half of the whipped topping mixture. Repeat layers. Cover and refrigerate several hours or overnight.

TO SERVE:
Top with the raspberries just before serving. Sprinkle with cocoa powder and grated chocolate. Store leftover dessert in refrigerator.

Low Fat Substitute:
Prepare as directed, using Philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese; Cool Whip Lite Whipped Topping and Reduced Fat Nilla Wafers.

Makes: 12 servings
Source: Kraft Foods