This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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How do I make it ?
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.
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 each of the cream cheese mixture and grated chocolate. Repeat layers.
Freeze 6 hours or until firm. Use plastic wrap handles to remove dessert from pan before cutting to serve.
Kraft Kitchen Tips!
Prepare using 2/3 cup brewed strong Nabob Coffee.
Enjoy a serving of this rich and indulgent treat on special occasions.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 10 g
Cholesterol 45 mg
Sodium 220 mg
Carbohydrate 31 g
Fibre 0 g
Sugars 25 g
Protein 5 g
16 servings, 1 square (84 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.