Boston Cream Cake

• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 cup cold milk
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 9 graham crackers, coarsely broken
• 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; beat 2 min.
4. Stir in 1-1/2 cups COOL WHIP.
5. Let stand 5 min.
6. Meanwhile, line 8-inch round pan with plastic wrap.
7. Remove 1 Tbsp.
8. graham pieces; set aside.
9. Spread half the remaining graham pieces onto bottom of prepared pan; cover with layers of pudding mixture and remaining graham pieces.
10. Refrigerate 4 hours.
11. Microwave chocolate and 1 cup of the remaining COOL WHIP in microwaveable bowl on HIGH 1 min.
12. ; stir until chocolate is melted and mixture is well blended.
13. Invert dessert onto plate; remove pan and plastic wrap.
14. Top dessert with chocolate glaze.
15. Refrigerate 15 min.
16. Garnish with remaining COOL WHIP and reserved graham pieces just before serving.

philadelphia cream cheese, cold milk, graham crackers, chocolate

Taken from www.kraftrecipes.com/recipes/boston-cream-cake-129168.aspx (may not work)