Layer on the flavor!
Prepare 1 T DISC Peppermint Chocolate Syrup in a mug. Use the same mug to prepare 1 T DISC GEVALIA Espresso. Refrigerate 15 minutes or until cooled.
Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk, then coffee. Add dry pudding mixes and 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.
To grate the chocolate, use the largest hole of a cheese shredder to grate the chocolate.