Chocolate Mousse Torte

This dessert sets the standard for the term “showstopper." Also, "timesaver." And, let's not forget, "choco-licious."

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 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.) frozen whipped topping, thawed, divided
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • ¼ cup sugar
  • ¾ cup fresh raspberries

Nutrition facts

Recipe Tips


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.