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.
Tips & Tricks
See how ingenious cooks adapted to food rationing during World War II.