Tiramisu Bowl

Serves 8

1 package (8 oz.) cream cheese, softened
3 cups cold milk
2 pkgs (4-serving size each) vanilla instant pudding
1 tub (8 oz.) Cool Whip, thawed and divided
48 Nilla wafers
1/2 cup chocolate milk
2 squares semi-sweet baking chocolate, grated
1 cup fresh raspberries

Beat the cream cheese in a large bowl until creamy. Gradually beat in the milk. Add the pudding mixes; mix well. Stir in 2 cups of the Cool Whip.

Line the bottom and sides of a 2-1/2 quart serving bowl with half of the Nilla wafers; drizzle with half of the chocolate milk. Top with layers of half each of the pudding mixture and grated chocolate. Repeat all layers, starting with the Nilla wafers. Top with remaining Cool Whip and raspberries.

Refrigerate at least 2 hours. Store leftovers in the refrigerator.

NOTE: To easily grate the chocolate, unwrap the squares, leaving each square on the paper wrapper. Microwave on high for 10 seconds, then grate with the largest hole of a cheese grater.

This recipe comes from, "Favorite Brand Name Recipes--Holiday Desserts" recipe cards.