Chocolate Mousse Torte

What You Need !

37 Nilla Wafers, divided

4 squares BAKER'S Semi -Sweet Chocolate, divided

2 pkg. (3.9 oz.each) JELLO- Chocolate Instant Pudding

2 cups plus 2 tbsp. cold milk,divided

1 tub (8 oz) COOL WHIP Whipped Topping, thawed,divided

1 pkg.(8 0z.) PHILADELPHIA Cream Cheese, softened

1/4 cup sugar

3/4 cup fresh raspberries

Make It!

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 culrs. Invert torte onto

plate; remove plastic wrap. Top torte with remaining COOL WHIP,

berries and chocolate culrs.

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