ADD coffee granules to boiling water; stir until dissolved. Place 9 of the wafers on bottom of 8-inch square dish. Spoon 1 Tbsp. of the coffee mixture over wafers.

ADD 2 Tbsp. of the coffee mixture gradually to cream cheese spread in medium bowl, beating with wire whisk until well blended. Add icing sugar; mix well. Gently stir in whipped topping. Spoon half of the cream cheese mixture over wafers in dish. Repeat layers with remaining wafers, 1 Tbsp. coffee mixture and remaining cream cheese mixture.

REFRIGERATE overnight. Top with raspberries and cocoa powder just before serving. Store leftover dessert in refrigerator.