White Chocolate-Raspberry Torte

Name: White Chocolate-Raspberry Torte
Prep time: 30 min
Total time: 270 min
Yield: 16
Ingredients: 55 NILLA Wafers, divided; ¼ cup seedless raspberry jam; 1 pkg. cream cheese, softened; 2 oz. white baking chocolate, melted; 1 cup milk; 1 pkg. French vanilla instant pudding mix; 1 tub frozen whipped topping, thawed, divided; ¼ cup fresh raspberries

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

55 NILLA Wafers, divided
¼ cup seedless raspberry jam
1 pkg. (8 oz.) cream cheese, softened
2 oz. white baking chocolate, melted
1 cup milk
1 pkg. (4-serving size) French vanilla instant pudding mix
1 tub (8 oz.) frozen whipped topping, thawed, divided
¼ cup fresh raspberries

Nutrition factsNutrition information

Recipe Tips

Line 9-inch round pan with plastic wrap. Cut 34 wafers in half with serrated knife. Spread jam onto 34 wafer halves; cover with remaining wafer halves to make 34 sandwiches. Arrange 17 sandwiches on bottom of prepared pan, with cut sides of sandwiches pressing against side of pan. Place remaining sandwiches on top of first row to make second row.

Beat cream cheese in medium bowl with mixer until creamy. Add chocolate; mix well. Gradually beat in milk. Add dry pudding mix; beat 2 min. Gently stir in 2 cups whipped topping. Spoon into prepared pan; spread to make even layer, completely covering wafers. Cover with remaining wafers, top sides down; press gently into pudding layer to secure. Refrigerate 4 hours or until firm.

Invert dessert onto plate just before serving; discard plastic wrap. Garnish dessert with remaining whipped topping and raspberries.