Chocolate Mousse Torte

Name: Chocolate Mousse Torte
Total time: 1500 s
Yield: 16 servings
Cuisine: American
Ingredients: 37 Nilla Wafers; 4 squares of Baker's Semi-Sweet Chocolate; 2 packages JELL-O Chocolate Instant Pudding; 2 cup Milk; 2 tbsp Milk; 8 oz tub of Cool Whip thawed; 8 oz of Philadelphia Cream Cheese softend; 1/4 cup of Sugar; 3/4 cup of fresh Raspberries; 9 inch round pan; 1 plastic wrap

gaskin89 @cook_3329660

Chocolate Mousse Torte

gaskin89 @cook_3329660

Saved

Ingredients

25 mins

16 servings

37Nilla Wafers
4squares of Baker's Semi-Sweet Chocolate
2 packagesJELL-O Chocolate Instant Pudding
2 cupMilk
2 tbspMilk
8 oztub of Cool Whip thawed
8 ozof Philadelphia Cream Cheese softend
1/4 cupof Sugar
3/4 cupof fresh Raspberries
9inch round pan
1plastic wrap

Saved

Steps

25 mins

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 for 2 minutes. 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. Meanwhile, shave remaining chocolate square into curls.
4

Invert torte onto plate. Remove pan and plastic wrap. Top torte with remaining Cool Whip, berries and chocolate curls.