Tiramisu Bowl

1 pkg (8 oz) cream cheese (softened)
3 cup milk
2 pkg (4 serving) vanilla instant pudding
1 tub (8 oz) cool whip
48 vanilla wafers
2 squares bakers semisweet baking chocolate
1 cup fresh raspberries

Beat cream cheese in large bowl until creamy.
Gradually beat in milk.
Add dry pudding mixes and mix well.
Stir in 2 cup of whipped topping.
Line bottom and sides of 2 1/2 qt bowl with half of the wafers.
Layer half of pudding mixture over wafers and then top with half of the grated chocolate.
Repeat all layers starting with wafers.
Top with remaining whipped topping and raspberries.
Refrigerate at least two hours.