Iced Coffee

TASSIMO Peppermint Mocha Trifle

Prep Time: 15 min, plus refrigerating

Serves: 16, about 2/3 cup each

What You Need
1 TASSIMO GEVALIA Peppermint Mocha Coffee
1 pkg. (8 oz) PHILADELPHIA Cream Cheese, softened
2 cups Milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
24 chocolate sandwich cookies, coarsley chopped
1 oz. BAKER'S Semi-Sweet Chocolate, grated
1 cup raspberries
10 hard peppermint candies, crushed

Make It

PREPARE: 1 T DISC Peppermint Chocolate Syrup in mug; use same mug to prepare 1 T DISC GEVALIA Espresso. Refrigerate 15 min. or until cooled

BEAT cream cheese in large bowl with mixer until creamy. Graduall beat in milk, then coffee. Add dry pudding mixes; beat 2 min. Gently stir in 2 cups COOL WHIP.

LAYER half each of the cookies, pudding mixture and graded chocolate in 2-1/2-qt serving bowls. Repeat layers. Top with remaining COOL WHIP and raspberries.

REFRIGERATE 2 hours. Sprinkle with crushed candy just before serving.

How to Grate the Chocolate:

Use the largest hole of a cheese shredder to grate the chocolate.