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Chocolate Mousse Torte

Prep time 20 mins
Yield Makes 16 servings

Ingredients

  • 37 NILLA Wafers, divided
  • 4 squares BAKER'S Semi-Sweet Chocolate, divided
  • 2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
  • 2 cups plus 2 Tbsp. cold milk, divided
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1/4 cup sugar
  • 3/4 cup fresh raspberries

How to Make It

  1. 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 curls. Invert torte onto plate. Remove pan and plastic wrap. Top torte with remaining COOL WHIP, berries and chocolate curls.

    Nutritional Information
    Calories: 240
    Total fat: 12 g
    Saturated fat: 8 g
    Cholesterol: 25 mg
    Sodium: 310 mg
    Carbohydrate: 32 g
    Dietary Fiber: 1 g
    Sugars: 23 g
    Protein: 3 g
    Vitamin A: 6% DV
    Vitamin C: 2% DV
    Calcium: 6% DV
    Iron: 4% DV