Chocolate Mousse Torte

Chocolate Mousse Torte

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  • Prep Time


  • Total Time


  • Servings



  • 37

    Nilla Wafers, divided

  • 4

    squares BAKER'S semi-sweet chocolate, divided

  • 2

    packages (3.9 ounces) JELL-O chocolate instant pudding

  • 2

    cups plus 2 tablespoons cold milk, divided

  • 1

    tub (8 ounce) COOL WHIP whipped topping, thawed and divided

  • 1

    package (8 ounce) PHILADELPHIA cream cheese, softened

  • ¼

    cup sugar

  • ¾

    cup fresh raspberries


1. Stand 16 wafers around inside edge of 9 inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package. 2. Beat pudding mixes and 2 cups milk in medium bowl with whisk 2 minutes. Add melted chocolate; mix well. Stir in 1 cup COOL WHIP; pour into prepared pan. 3. 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. 4. Invert torte onto plate. Remove pan and plastic wrap. Top torte with remaining COOL WHIP, berries and chocolate curls.


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