Chocolate Mousse Torte
Ready In: 3 hrs 20 mins
Serves: 16
Ingredients
- 37 nilla wafers, Divided
- 4 squares BAKER'S Semi-Sweet Chocolate, Divided
- 2 (4 ounce) packages JELL-O Chocolate Instant Pudding
- 2 cups cold milk, plus
- 2 tablespoons cold milk
- 1 (8 ounce) container COOL WHIP Whipped Topping, Thawed, Divided
- 1 (8 ounce) package Philadelphia Cream Cheese, Softened
- 1⁄4 cup sugar
- 3⁄4 cup raspberries
Directions
- Stand 16 wafers around 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 with whisks 2 minutes. Stir in melted chocolate and 1 cup cool whip; pour into prepared pan. Beat cream cheese, sugar and remaining milk with mixer until blended.
- Stir in 1 cup of the remaining cool whip; spread over pudding. Top with remaing wafers. Refrigerate 3 hours.
- Shave remaining chocolate square into curls. Unmold torte on plate; top with remaining cool whip, berries and chocolate curls.
- To make chocolate curls: Warm chocolate square by microwaving it, unwrapped, on HIGH for a few seconds. Hold the square stedily and draw a vegetable peeler slowly over bottom of square to make curls.
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