What You Need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cups milk
1 cup brewed strong GEVALIA French Roast, cooled
2 Tbsp. chocolate syrup
1/4 tsp. peppermint extract
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
24 vanilla creme-filled chocolate sandwich cookies, coarsely chopped
1 oz. BAKER'S Semi-Sweet Chocolate, grated
1/3 cup crushed hard peppermint candies
Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk, then coffee. Add chocolate syrup, peppermint extract and dry pudding mixes; beat 2 min. Gently stir in 2 cups COOL WHIP.
Layer half each of the chopped cookies, pudding mixture and grated chocolate in 2-1/2-qt. bowl. Repeat layers. Top with remaining COOL WHIP.
Refrigerate 2 hours. Sprinkle with crushed candies just before serving.