CHOCOLATE MOUSSE TORTE

By BBAUNTIE

Ingredients

• 37 NILLA Wafers, divided
• 4 squares BAKER'S Semi-Sweet Chocolate, divided
• 2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
• 2 cups plus 2 Tbsp. cold milk, divided
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup sugar
• 3/4 cup fresh raspberries

Preparation

Step 1

STAND 16 wafers around inside edge of 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package.

BEAT pudding mixes and 2 cups milk in medium bowl with whisk 2 min. Add melted chocolate; mix well. Stir in 1 cup COOL WHIP; pour into prepared pan.

BEAT cream cheese, sugar and remaining milk with mixer until well blended. Stir in 1 cup of the remaining COOL WHIP; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.

MEANWHILE, shave remaining chocolate square into curls. Invert torte onto plate; remove plastic wrap. Top torte with remaining COOL WHIP, berries and chocolate curls.