1 pkg. (2-layer size) red velvet cake mix 3 pkg. (3.3 oz. each) JELL-O White Chocolate Flavor Instant Pudding, divided 1-1/4 cups water 1/3 cup oil 3 eggs 6 Tbsp. unsweetened cocoa powder, divided 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 2 cups milk 1 tub (12 oz.) COOL WHIP Whipped Topping, thawed 3 squares BAKER'S Semi-Sweet Chocolate 1 Tbsp. butter Make ItHEAT oven to 350ºF.
LINE 2 (15x10x1-inch) pans with foil. Spray with cooking spray. Sprinkle 2 clean kitchen towels with cocoa powder. Beat cake mix, 1 pkg. dry pudding mix, water, oil and eggs with mixer until well blended. Pour into prepared pans.
BAKE 15 to 17 min. or until toothpick inserted in centers comes out clean. Immediately invert cakes onto towels; remove pans and foil. Cut 1 cake crosswise into thirds; place on wire racks. Starting at one short end, roll up remaining cake with towel. Cool cakes completely.
BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add remaining dry pudding mixes; beat 2 min. until well blended. Whisk in COOL WHIP.
UNROLL cake; remove towel. Cut cake crosswise into thirds. Spread pudding mixture over all 6 cake pieces. Reroll 1 cake piece; stand in center of large plate. Wrap remaining cake pieces, pudding-sides in, around first piece to resemble spiral, using flat cake pieces for outside layers.
MICROWAVE chocolate and butter in microwaveable bowl on HIGH 1 min. Stir until chocolate is melted and mixture is well blended; cool. Spoon around top edge of cake to cover outer cake pieces only, allowing glaze to drip down side. Refrigerate 2 hours or until pudding mixture is firm. Cut into wedges.