Preparation

• Microwave marshmallows and 1/4 cup milk in large microwaveable bowl on HIGH 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 1 min. Refrigerate 10 min. or until completely cooled.
• Meanwhile, line 9-inch square pan with plastic wrap, with ends of wrap extending over sides. Arrange 6 grahams on bottom of prepared pan, breaking as necessary to make even layer.
• Add 1 cup whipped topping to marshmallow mixture; whisk until blended. Spread over grahams in pan. Refrigerate until ready to use.
• Microwave 1-1/2 chocolate bars in microwaveable bowl on HIGH 1 min.; stir until completely melted. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in remaining milk. Add dry pudding mix; beat 2 min. Whisk in melted chocolate and 1 cup of the remaining whipped topping; pour over dessert. Top with remaining grahams. Refrigerate 3 hours or until firm. Meanwhile, shave remaining chocolate into curls.
• Invert dessert onto plate just before serving; remove plastic wrap and pan. Top dessert with remaining whipped topping, raspberries and chocolate curls.