Chocolate Mousse Torte

Submitted by Chef mariajane

"Found this on the Kraft site and though what a delightful dessert and not-so-hard to make either - no baking!! Can hardly wait to try it, and thought I just had to share it with you now -"

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 16

ingredients

• 37 nilla vanilla wafers, divided
• 4 squares baker's semisweet chocolate, divided
• 2 (113 g) packages chocolate instant pudding
• 2 cups cold milk, plus 2 Tbsp cold milk, divided
• 3 cups Cool Whip Topping, thawed, divided
• 1 (250 g) package philadelphia brick cream cheese, softened
• 1⁄4 cup sugar
• 3⁄4 cup fresh raspberry

directions

1. Stand 16 wafer around inside edge of a 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 for 2 minutes. Add melted chocolate; mix well. Stir in 1 cup Cool Whip; pour into prepared pans.
3. Beat cream cheese, sugar, remaining milk with mixer until well blended. Stir in 1 cup remaining Cool Whip; spread over pudding layer in pan. Top with remaining wafers. Refrigerate for 3 hours.
4. Invert torte onto plate or serving platter. Remove pan and plastic wrap. Shave remaining chocolate square into curls. Top torte with remaing Cool Whip, berries and curls.
5. TIP: How To make Chocolate Curls: Wam chocolate square by microwaving it, unwrapped, on high for a few seconds or just until you can smudge the chocolate with your thumb. Hold square steadily and draw a vegetable peeler slowly over flat bottom of square, allowing a thin layer of chocolate to curl as it is peeled off the bottom of the square to make long delicate curls. Or to make shorter curls, use the same technique using the narrower side of the chocolate square.