Chocolate Mousse Tort Recipe

16

Ingredients

37 Kroger Vanilla Wafers - divided
4 squares Baker's Semi-sweet Chocolate - divided 2 3.9 oz pkg Jell-o Instant Chocolate Pudding
2 cups + Milk - cold
2 Tbsp. Milk - cold
1 8 oz Cool Whip thawed & divided
1 8 oz Cream cheese
1/4 cup Sugar
3/4 cup fresh raspberries

Preparation

Step 1

Chocolate Mousse Tort - prep time 20 mins.

Stand 16 wafers around the inside edge of a 9-inch round pan lined with plastic wrap.

Melt 3 chocolate squares as directed on package.

Beat pudding mixes and 2 cups milk with whisk for 2 minutes. Add melted chocolate and 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 and 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.

Refrigerate any leftovers. Serves 16.