Chocolate Mousse Torte Recipe

Chocolate Mousse Torte Recipe

  • 37 NILLA Wafers, divided
  • 4 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, divided
  • 2 (3.9 ounce) packages JELL-O Chocolate Instant Pudding
  • 2 cups cold milk
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 1/4 cup sugar
  • 2 tablespoons milk
  • 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 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.
  3. 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 pan and plastic wrap. Top torte with remaining COOL WHIP, berries and chocolate curls.
Recipe of the Day|