Chocolate Mousse Torte

By Tricia33

Haven't tried yet!

shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

0 Picture

Ingredients

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

Details

Servings 16
Adapted from kraftrecipes.com

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.