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1 pkg. (8 oz.) Cream Cheese, softened
2 cups cold milk
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
1/2 tsp. rum extract
1/4 tsp. ground nutmeg
1 tub (8 oz.) Cool Whip, thawed, divided
78 NILLA Wafers
2 squares Semi-Sweet Chocolate
BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix, extract and nutmeg; beat 2 min. Gently stir in 1-1/2 cups COOL WHIP.
LINE 9x5-inch loaf pan with plastic wrap. Arrange 15 wafers, top-sides down, on bottom of pan; cover with 1/4 of the pudding mixture. Repeat layers 3 times. Top with 15 of the remaining wafers. Refrigerate 3 hours.
INVERT dessert onto plate; remove plastic wrap. Microwave chocolate and 1 cup of the remaining COOL WHIP in microwaveable bowl on HIGH 25 sec.; stir until chocolate is completely melted and mixture is well blended. Cool 1 min. Pour over dessert. Garnish with remaining COOL WHIP and wafers.
2 cups cold milk
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
1/2 tsp. rum extract
1/4 tsp. ground nutmeg
1 tub (8 oz.) Cool Whip, thawed, divided
78 NILLA Wafers
2 squares Semi-Sweet Chocolate
BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix, extract and nutmeg; beat 2 min. Gently stir in 1-1/2 cups COOL WHIP.
LINE 9x5-inch loaf pan with plastic wrap. Arrange 15 wafers, top-sides down, on bottom of pan; cover with 1/4 of the pudding mixture. Repeat layers 3 times. Top with 15 of the remaining wafers. Refrigerate 3 hours.
INVERT dessert onto plate; remove plastic wrap. Microwave chocolate and 1 cup of the remaining COOL WHIP in microwaveable bowl on HIGH 25 sec.; stir until chocolate is completely melted and mixture is well blended. Cool 1 min. Pour over dessert. Garnish with remaining COOL WHIP and wafers.