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STIR coffee granules into boiling water until dissolved. Cover bottom of 8-inch square dish with 16 wafers. Drizzle with 1 Tbsp. coffee.
ADD 2 Tbsp. of the remaining coffee gradually to reduced-fat cream cheese in medium bowl, beating with whisk until blended. Add sugar; mix well. Stir in COOL WHIP; spoon half over wafers in dish. Cover with remaining wafers. Drizzle with remaining coffee; top with remaining cream cheese mixture.
REFRIGERATE overnight. Top with raspberries just before serving; sprinkle with cocoa powder.