1 1/2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 1/2 cups thawed COOL WHIP Whipped Topping, divided
6 (1 ounce) squares BAKER’S Semi-Sweet Chocolate, divided
1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
1/2 cup milk
1/4 cup PLANTERS Sliced Almonds, toasted
Beat cream cheese and sugar with mixer until blended. Stir in 1-1/2 cups COOL WHIP with whisk; spread 2 cups onto bottom of 8×4-inch loaf pan lined with plastic wrap.
Melt 3 chocolate squares. Add to remaining cream cheese mixture along with dry pudding mix and milk; beat until blended. Spread over cream cheese 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. Top dessert with chocolate glaze and nuts. Refrigerate until glaze is firm.
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