PREPARE cake batter and bake as directed on package for 13x9-inch pan, lining pan with foil sprayed with cooking spray before adding batter. Cool cake in pan 15 min.; invert onto wire rack. Remove pan; cool cake completely. Cut cake into pieces and arrange on platter as shown in diagram for the piano and piano bench; set aside. Discard cake trimmings or reserve for snacking.

BEAT dry pudding mix, sugar and milk with whisk 2 min. Stir in 1 cup Cool Whip; use to frost piano and bench pieces. Spread remaining Cool Whip into 12x8-inch rectangle on piano as shown in photo.

MELT chocolate as directed on package; pour into resealable plastic bag. Seal bag. Cut small piece off 1 bottom corner of bag; use to draw piano keys on Cool Whip. Use any remaining chocolate to draw small music notes on cookie; place on cake for sheet music. Refrigerate 30 min. or until glaze is firm. Keep cake refrigerated.