KIT KAT^® Bar Chocolate Swirled Torte

Heat oven to 400°F. Remove wrappers from snack size bars. Pulse in food processor just until fine crumbs form. Press onto bottom of 9-inch springform pan. Bake 5 minutes and then allow to cool about 10 minutes. Spray back of spoon with vegetable spray; press crumbs firmly into even layer. Cool completely.

Remove wrappers from candy bar miniatures. Place around inside edge of springform pan with bottoms facing center. Set aside.

Combine white creme chips and sweetened condensed milk in medium microwave-safe bowl. Microwave at High (100%) 1 minute; stir. If necessary, microwave at High an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Stir in vanilla.

Transfer 1/2 cup of mixture to medium microwave-safe bowl; add chocolate pieces. Microwave at HIGH 30 seconds or until chocolate is melted and mixture is smooth when stirred.

Beat cream cheese until fluffy in large mixer bowl. Beat 1/4 cup cream cheese into chocolate mixture. Beat vanilla mixture into remaining cream cheese, beating thoroughly. Allow both mixtures to cool to room temperature.

Fold 2 cups whipped topping into chocolate mixture. Fold the remaining whipped topping into vanilla mixture. Spoon vanilla mixture into springform pan. Drop chocolate mixture by spoonfuls onto vanilla mixture*; swirl with knife for marbled effect. Cover; freeze several hours or overnight. Serve frozen or slightly thawed.

* For best swirl effect drop 7 to 9 dollops of chocolate mixture onto surface of vanilla mixture; drop remaining chocolate mixture onto the same spots, pushing chocolate mixture down into vanilla mixture. Swirl with knife.