S'Mores Dessert Squares

My sister in law made this for the 4th of July and it was super yummy! Definitely going in my recipe repertoire!

Ingredients
64 NILLA Wafers, divided

5 Tbsp. butter, melted

3 Tbsp. sugar

3-1/4 cups cold milk, divided

1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding

2 pkg. (4-serving size each) JELL-O White Chocolate Flavor Instant Pudding

1-1/2 cups thawed COOL WHIP Whipped Topping

1-1/2 cups JET-PUFFED Miniature Marshmallows

1/2 square BAKER'S Semi-Sweet Chocolate, grated

PREHEAT oven to 350°F. Finely crush 40 of the wafers; place in medium bowl. Add butter and sugar; mix until well blended. Press firmly onto bottom of 13x9-inch baking pan. Bake 8 min. or until lightly browned; set aside.

POUR 1-1/4 cups of the milk into medium bowl. Add dry chocolate pudding mix. Beat with wire whisk 2 min. or until well blended. Spread over crust; top with remaining 24 wafers. Pour remaining 2 cups milk into large bowl. Add dry white chocolate pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Spread over wafer layer in pan. Refrigerate at least 3 hours or until set.

PREHEAT broiler just before serving. Top dessert evenly with marshmallows. Broil 1 min. or until marshmallows are puffed and lightly browned. Sprinkle with chocolate. Cut into 24 squares. Serve immediately. Store leftover squares in refrigerator.

Enchilada Scale: 9