Prep Time:20 min |
Total Time: 4 hr 35 min | Makes: 14
Ingredients:
- 1-1/2 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened
- 1/2 cup sugar
- 2-1/2 cups thawed COOL WHIP Whipped Topping, divided
- 6 squares BAKER'S Semi-Sweet Chocolate, divided
- 1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
- 1/2 cup milk
- 1/4 cup sliced almonds, toasted
BEAT cream cheese and sugar with mixer until blended. Stir in 1-1/2 cups Cool Whip; spread 2 cups onto bottom of 8x4-inch loaf pan lined with plastic wrap. Melt 3 chocolate squares. Add to remaining cream cheese mixture along with pudding mix and milk. Beat until blended. Spread over layer in pan. Refrigerate 4 hours.
MICROWAVE remaining chocolate and Cool Whip in microwaveable bowl on HIGH 1 min.; stir until blended. Cool slightly.
INVERT dessert onto platter. Remove pan and plastic wrap. Spread dessert with glaze; top with nuts. Refrigerate until glaze is firm.