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Festive Yule Log “Cake”
prep time 30 min. plus freezing | makes 14 servings
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| 4 |
squares BAKER’S Semi-Sweet Chocolate, melted, cooled slightly and divided |
| 5 |
NILLA Wafers |
| 1 |
pkg. (8 oz.) PHILADELPHIA Cream Cheese, |
| ¼ |
cup butter, softened |
| 1-½ |
cups powdered sugar |
| 1 |
pkg. (3.4 oz.) JELL-O Vanilla Instant Pudding |
| 1 |
cup cold milk |
| 1-½ |
cups thawed COOL WHIP Whipped Topping |
| 14 |
HONEY MAID Honey Grahams, broken in half (28 squares) |
| 1 |
square BAKER’S White Chocolate |
| ¼ |
cup fresh raspberries |
- 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 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. Freeze 4 hours or until firm. Meanwhile, make curls from white chocolate; refrigerate until ready to use.
- REMOVE dessert from freezer 30 min. before serving; refrigerate until slightly softened. Decorate with wafers, chocolate curls and raspberries.
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