2 pkg. (4-serving size each) white chocolate instant pudding
3 cups milk
1 tub (8 oz.) frozen whipped topping, thawed, divided
63 NILLA Wafers, divided
Combine sugar and cornstarch in medium saucepan. Add orange juice; stir until cornstarch is dissolved. Add 3-1/2 cups cranberries and cinnamon sticks; stir.
Bring to boil on medium heat, stirring frequently. Simmer on medium-low heat 3 to 5 min. or until thickened, stirring occasionally. Remove from heat. Stir in orange zest.
Refrigerate 2 hours or until completely cooled. Remove and discard cinnamon sticks.
Beat pudding mixes and milk in large bowl with whisk 2 min. Let stand 5 min.; stir in 2 cups whipped topping.
Place 16 wafers on bottom of 10- to 12-cup straight-sided clear glass trifle dish.
Layer half EACH of the pudding and cranberry mixtures in prepared dish. Arrange 30 of the remaining wafers over cranberry mixture and around side of dish. Cover with layers of the remaining pudding and cranberry mixtures. Top with 16 of the remaining wafers and remaining whipped topping.
Refrigerate 3 hours or until chilled.
Garnish with remaining wafer and cranberries just before serving.