3 hours 15 minutes
- Crush 35 wafers finely; place in medium bowl. Melt 3 Tbsp. butter. Add to wafer crumbs along with the sugar; mix well. Press onto bottom of 9-inch square pan.
- Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Drizzle over crust.
- Beat pudding mixes, milk, rum extract and nutmeg in medium bowl with whisk 2 min. Stir in COOL WHIP. Spread half the pudding mixture onto bottom of crust; top with 16 of the remaining wafers. Cover with remaining pudding mixture. Refrigerate 3 hours.
- Cut dessert into 16 squares. Garnish with remaining wafers just before serving.