Chocolate Mousse Torte
By á-7611
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Ingredients
- 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
- 1/4 cup sugar
- 3/4 cup fresh raspberries
Details
Preparation
Step 1
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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