Prep
15-30 mins
Cook
6 HRS
Calories
280
Ingredients
2 pkg
(250 g each) Philadelphia Brick Cream Cheese, softened
1 can
(300 mL) sweetened condensed milk
4 oz
Baker's White Chocolate, melted
1 cup
thawed Cool Whip Whipped Topping
3
T DISCs Tassimo Nabob Espresso, brewed, cooled
50
vanilla wafers
1 oz
Baker's Semi-Sweet Chocolate, grated
Instructions
Step 1
Line 8-inch square pan with plastic wrap, with ends of wrap extending over sides. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk, then melted chocolate until blended. Whisk in Cool Whip.
Step 2
Pour espresso into small bowl. Dip both sides of 25 wafers, 1 at a time, in espresso; arrange on bottom of prepared pan. Cover with half of the cream cheese mixture and grated chocolate. Repeat layers.
Step 3
Freeze 6 hours or until firm. Use plastic wrap handles to remove dessert from pan before cutting to serve.