Chocolate Mousse Torte

Name: Chocolate Mousse Torte
Prep time: 20 min
Total time: 200 min
Yield: 16
Ingredients: 37 NILLA Wafers, divided; 1 pkg. semi-sweet baking chocolate, divided; 2 pkg. chocolate instant pudding mix; 2 cups milk, divided; 1 tub frozen whipped topping, thawed, divided; 1 pkg. brick cream cheese, softened; ¼ cup sugar; ¾ cup raspberries

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

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

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

Directions

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.