Festive Yule Log "Cake"

Ingredients:

• 1 pkg. (4 oz.) semi-sweet baking chocolate, melted, cooled slightly and divided
• 5 NILLA Wafers
• 1 pkg. (8 oz.) brick cream cheese, softened
• 1/4 cup butter, softened
• 1-1/2 cups powdered sugar
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 cup cold milk
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 14 HONEY MAID Honey Grahams, broken in half (28 squares)
• 1 oz. white baking chocolate
• 1/4 cup fresh raspberries

Directions:

• Pipe  small amount of semi-sweet chocolate into spiral design on wafers; refrigerate until ready to use. Beat cream cheese and butter in large bowl with mixer until well blended. Add remaining melted chocolate; mix well. Gradually beat in sugar until light and fluffy.
• Beat  pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spread 1 rounded Tbsp. pudding mixture onto 1 graham square; cover with second graham square. Spread top with 1 rounded Tbsp. pudding mixture. Repeat with remaining graham squares and pudding mixture to form 12-inch loaf. Stand on edge on platter; frost with cream cheese mixture to resemble log.
• Run  tines of fork over dessert to resemble tree bark. Refrigerate overnight. Meanwhile, make curls from white chocolate (see Tip); refrigerate until ready to use. Decorate with wafers, chocolate curls and raspberries. Cut into diagonal slices to serve.
• Recipe Tips:
• Better For You:
  
  Save 40 calories per serving by preparing with PHILADELPHIA Neufchatel Cheese, JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, COOL WHIP LITE Whipped Topping and HONEY MAID Low Fat Honey Grahams.
  
  How to Make Chocolate Curls:
  
  Warm 1 oz. chocolate by microwaving it on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the piece steadily and draw a vegetable peeler slowly over flat bottom of chocolate, allowing a thin layer to curl as it is peeled off the bottom of the chocolate piece to make long, delicate curls. Or to make shorter curls, use the same technique using the narrow side of the chocolate piece.
  
  Source: ritzparade.com