STIR coffee granules into boiling water until dissolved. Cover bottom of 8-inch square dish with 16 wafers. Drizzle with 1 tablespoons coffee.
ADD 2 tablespoons of the remaining coffee gradually to cream cheese in medium bowl, beating with whisk until blended. Add powdered sugar; mix well. Stir in COOL WHIP; spoon 1/2 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.