Chocolate Mousse Torte

Name: Chocolate Mousse Torte
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 16 serving(s)
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

Submitted by Chef #1165602

"Found this recipe at Nabiscoworld.com and I absolutely love it! A definate favorite in our house!"

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Ready In:: 3hrs 20mins
Ingredients:: 9
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.