Nilla Wafers, divided
squares BAKER'S semi-sweet chocolate, divided
packages (3.9 ounces) JELL-O chocolate instant pudding
cups plus 2 tablespoons cold milk, divided
tub (8 ounce) COOL WHIP whipped topping, thawed and divided
package (8 ounce) PHILADELPHIA cream cheese, softened
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.