Chocolate-Covered Cookie Cake

INGREDIENTS:

1. 1 pkg. (2-layer size) devil's food cake mix
   
2. 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
3. 1/4 cup butter
4. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
5. 1/2 cup sugar
6. 2 cups thawed COOL WHIP Whipped Topping
7. 12 vanilla creme-filled chocolate sandwich cookies, coarsely crushed
   

DIRECTIONS:

• Heat oven to 350ºF.
  
• Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
• Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.
  

KITCHEN TIPS:

• If chocolate glaze becomes too thick, microwave on HIGH 20 to 30 sec. or until desired consistency.
  
• Enjoy a serving of this indulgent cake on occasion, but keep portion size in mind. One cake makes enough for 16 servings.
  

This recipe was used with permission from Kraft Foods.