Eggnog Eclair Dessert

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 2 cups cold milk
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1/2 tsp. rum extract
• 1/4 tsp. ground nutmeg
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 78 vanilla wafers, divided
• 2 oz. BAKER'S Semi-Sweet Chocolate

1. Beat cream cheese in large bowl with mixer until creamy.
2. Gradually beat in milk.
3. Add dry pudding mix, extract and nutmeg; beat 2 min.
4. Gently stir in 1-1/2 cups COOL WHIP.
5. Line 9x5-inch loaf pan with plastic wrap.
6. Arrange 15 wafers, top sides down, on bottom of pan; cover with 1/4 of the pudding mixture.
7. Repeat layers 3 times.
8. Top with 15 of the remaining wafers.
9. Refrigerate 3 hours.
10. Invert dessert onto plate; remove plastic wrap.
11. Microwave chocolate and 1 cup of the remaining COOL WHIP in microwaveable bowl on HIGH 25 sec.
12. ; stir until chocolate is completely melted and mixture is well blended.
13. Cool 1 min.
14. Pour over dessert.
15. Garnish with remaining COOL WHIP and wafers.

philadelphia cream cheese, cold milk, rum, ground nutmeg, vanilla wafers, chocolate

Taken from www.kraftrecipes.com/recipes/eggnog-eclair-dessert-119397.aspx (may not work)