Day 5 - Chocolate Elegance

Again from the Kraft website, I knew this would be yummy. Since I had leftover cool whip I decided to make another cool whip dessert. This one was sure to please everyone and was super easy to prepare. I know everything I've made has cream cheese but that is because I have 36 blocks of it in my freezer so I'm trying to use those up.. ;) I promise non cream cheese recipes this week. :D
Ingredients:

• 1-1/2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1/2 cup sugar
• 2-1/2 cups thawed Cool Whip Whipped Topping, divided
• 6 squares Baker's Semi-Sweet Chocolate, divided
• 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
• 1/2 cup milk
• 1/4 cup sliced almonds, toasted

BEAT cream cheese and sugar with mixer until blended.
Stir in 1-1/2 cups Cool Whip.
spread 2 cups onto bottom of 8x4-inch loaf pan lined with plastic wrap. (this will leave very little in the bowl.. that is ok)
Melt 3 chocolate squares. Add to remaining cream cheese mixture along with pudding mix and milk. Beat until blended.
Spread over layer in pan. Refrigerate 4 hours.
microwave remaining chocolate and Cool Whip in microwaveable bowl on HIGH 1 min.; stir until blended. Cool slightly.
Invert dessert onto platter. Remove pan and plastic wrap. Spread dessert with glaze. Add Almonds. :) Refrigerate until glaze is firm.

Verdict: Although this tasted wonderful and had the perfect balance of chocolate in it, I was a tad disappointed. The chocolate didn't set like i think it should have. It seemed too runny which made it difficult to cut into and serve.. It was more the consistency of pudding which makes sense.. Either way I may try this another time and perhaps change it up a little bit to see if it works.