Tuesday, March 15, 2011

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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