- Average
- Average budget
4.2/5
(6 Votes)
Ingredients
- 2 tablespoons Maxwell House Instant Coffee, Original Roast
- 1/4 cup boiling water
- 18 Honey Maid Graham Wafers, divided
- 1 tub (250g) Philadelphia light cream cheese spread
- 1/4 cup icing sugar
- 3 cups thawed Cool Whip light whipped topping
- 1 cup fresh raspberries
- 1 teaspoon unsweetened cocoa powder
Preparation
Step 1
Dissolve coffee granules in boiling water. Arrange 9 wafers in single layer on bottom of 8-inch square dish; drizzle with 1 tbsp. coffee.
Beat cream cheese spread and 2 tbsp. of the remaining coffee in medium bowl with whisk until well blended. Add sugar; mix well. Stir in Cool Whip; spoon half over wafers in dish. Repeat layers of wafers, coffee and cream cheese mixture.
Refrigerate 4 hours. Top with berries and cocoa powder just before serving.