Chocolate Mousse Torte Recipe

20 mins

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 (8oz) COOL Whip Whipped Topping, thawed, divided
1 pkg (8oz) 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 pan and plastic wrap. Top torte with remaining COOL WHIP, berries and chocolate curls.