Chocolate Splash Cake

• 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 1 cup cold milk
• 4-1/2 cups thawed COOL WHIP Whipped Topping, divided
• 2 baked white cake layers (9 inch), cooled
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup powdered sugar

1. Melt 3 oz.
2. chocolate as directed on package.
3. Beat pudding mix and milk in medium bowl with whisk 2 min.
4. Stir in melted chocolate.
5. Gently stir in 1 cup COOL WHIP.
6. Cut each cake into 2 layers.
7. Stack on plate, spreading 3/4 cup pudding mixture between each layer.
8. Mix cream cheese and sugar in medium bowl with mixer until well blended.
9. Gently stir in 2 cups COOL WHIP.
10. Spread onto top and side of cake.
11. Microwave remaining 3 oz.
12. chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 min.
13. or until chocolate is completely melted and mixture is well blended, stirring after 1 min.
14. Immediately spread over top of cake, letting excess drip down side of cake.
15. Keep refrigerated.

chocolate, cold milk, topping, white cake, philadelphia cream cheese, powdered sugar

Taken from www.kraftrecipes.com/recipes/chocolate-splash-cake-114738.aspx (may not work)