Chocolate Icebox Cake

• 1-1/2 cups milk
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
• 4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, melted, cooled
• 1 cup thawed Cool Whip Whipped Topping
• 1 pkg. (200 g) chocolate wafer cookies, divided

1. Add milk gradually to cream cheese in large bowl, beating after each addition until blended.
2. Add dry pudding mix and melted chocolate; beat 1 min.
3. Stir in Cool Whip.
4. Line 8x4-inch pan with parchment, with ends of parchment extending over sides.
5. Arrange 1/4 of the cookies on bottom of prepared pan, overlapping as necessary to make even layer; cover with 1/3 of the pudding mixture.
6. Repeat layers twice.
7. Top with remaining cookies.
8. Refrigerate overnight.
9. Use parchment handles to remove dessert from pan before slicing to serve.

milk, cream cheese, chocolate, topping, chocolate wafer cookies

Taken from www.kraftrecipes.com/recipes/chocolate-icebox-cake-165452.aspx (may not work)