BEAT cream cheese and sugar with mixer until well 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.