HEAT oven to 350°F.
LINE greased 15x10x3/4-inch pan with parchment or waxed paper. Grease and flour paper; set aside. Beat cake mix, eggs, yogurt and oil in large bowl with mixer 2 min. or until well blended; spread 3 cups into prepared pan. Tap pan gently on counter to remove any air bubbles. Pour remaining batter into 4 to 6 paper-lined muffin cups. Bake cake and cupcakes 15 min. or until toothpick inserted in centres comes out clean. Meanwhile, place large sheet of parchment paper on top of clean kitchen towel; sprinkle with icing sugar.
INVERT cake onto prepared towel; remove pan and top sheet of parchment paper. Starting at one of the short ends, roll up cake with parchment paper and towel. Cool on wire rack 30 min. Remove cupcakes from pan to wire rack; cool completely. Set cupcakes aside for another use.
BEAT pudding mix and milk with whisk 2 min. Stir in 1 cup Cool Whip, 2 Tbsp. each of the cranberries and nuts, and brandy. Unroll cake; remove paper and towel. Spread cake with pudding mixture; roll up. Refrigerate 30 min.
PLACE cake on platter. Spread with remaining Cool Whip; top with remaining cranberries and nuts. Refrigerate 2 hours before slicing to serve.
serving size = 1 piece (40 g)