Reserve 2 Tbsp. Cool Whip
. Microwave remaining Cool Whip
and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute; drizzle over cake. Immediately drop small spoonfuls of the reserved Cool Whip
onto top of cake; swirl gently with toothpick. Fill centre of cake with raspberries just before serving.