Chocolate Mousse Torte

Chocolate Mousse Torte
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Chocolate Mousse Torte
  • 37  NILLA Wafers, divided
  • 4  squares  BAKER'S Semi-Sweet Chocolate, divided
  • 2  packages  (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  package  (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1/4  cup  sugar
  • 3/4  cup  fresh raspberries

1. STAND 16 wafers around inside edge of 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package.

2. 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.

3. 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.

4. MEANWHILE, shave remaining chocolate square into curls. Invert torte onto plate; remove plastic wrap. Top torte with remaining COOL WHIP, berries and chocolate curls.

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