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1
Beat cream cheese in large bowl with mixer until creamy.
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2
Gradually beat in milk.
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3
Add dry pudding mix (see flavor choices below); beat 2 min.
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4
Gently stir in 1-1/2 cups COOL WHIP.
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5
Line 9x5-inch loaf pan with plastic wrap.
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6
Arrange 15 wafers, top-sides down, on bottom of pan; cover with 1/4 of the pudding mixture.
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7
Repeat layers 3 times.
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8
Top with 15 of the remaining wafers.
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9
Refrigerate 3 hours.
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10
Invert dessert onto plate; remove plastic wrap.
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11
Microwave chocolate and 1 cup of the remaining COOL WHIP in microwaveable bowl on HIGH 25 sec.
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12
; stir until chocolate is completely melted and mixture is well blended.
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13
Cool 1 min.
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14
Pour over dessert.
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15
Garnish with remaining COOL WHIP and wafers.
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16
Make IT YOUR WAY:
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17
Chocolate- CARAMEL: Use Chocolate Instant Pudding and stir in 1/3 cup caramel ice cream topping.
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18
Garnish with additional 1 tsp.
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19
caramel topping.
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20
Toasted COCONUT: Use Vanilla Flavor Instant Pudding and stir 1/2 tsp.
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21
coconut extract into prepared pudding.
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22
Stir 1/3 cup toasted BAKER'S ANGEL FLAKE Coconut into chocolate mixture before pouring over dessert.
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23
Garnish with additional 1 tsp.
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24
toasted coconut.
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25
Eggnog: Use Vanilla Flavor Instant Pudding and stir 1/2 tsp.
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26
rum extract and 1/4 tsp.
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27
ground nutmeg into prepared pudding.
