Chocolate Mousse Torte

what you need

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

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

2BEAT 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.

kitchens tips

SIZE-WISE

At 16 servings, this easy-to-make torte is a great choice to serve the crowd at your next special-occasion gathering.

HOW TO MAKE CHOCOLATE CURLS

Warm chocolate square by microwaving it, unwrapped, on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the square steadily and draw a vegetable peeler slowly over flat bottom of square, allowing a thin layer of chocolate to curl as it is peeled off the bottom of the square to make long, delicate curls. Or to make shorter curls, use the same technique using the narrow side of the chocolate square.

HOW TO SOFTEN CREAM CHEESE

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

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