Beat cream cheese and sugar with mixer until well blended. Stir in 1-1/2 cups whipped topping; spread 2 cups onto bottom of 8x4-inch loaf pan lined with plastic wrap.

Melt 3 chocolate squares. Add to remaining cream cheese mixture along with dry pudding mix and milk; beat until well blended. Spread over cream cheese layer in pan. Refrigerate 4 hours.

Microwave remaining chocolate and whipped topping in microwaveable bowl on High 1 min.; stir until blended. Cool slightly. Invert dessert onto platter. Remove pan and plastic wrap. Top dessert with chocolate glaze and nuts. Refrigerate until glaze is firm.