Chocolate Mousse Torte

Ingredients

37 NILLA Wafers, divided
1 pkg. (4 oz.) semi-sweet baking chocolate, divided
2 pkg. (3.9 oz. each) chocolate instant pudding mix
2 cups plus 2 Tbsp. cold milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (8 oz.) brick cream cheese, softened
1/4 cup sugar
3/4 cup fresh raspberries

Instructions

• STAND 16 wafers around inside edge of 9-inch round pan lined with plastic wrap. Melt 3 oz. chocolate 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 whipped topping; pour into prepared pan.
• BEAT cream cheese, sugar and remaining milk with mixer until blended. Stir in 1 cup of the remaining whipped topping; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.
• SHAVE remaining chocolate into curls. Invert torte onto plate; remove plastic wrap. Top torte with remaining whipped topping, berries and chocolate curls.

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