Chocolate Mousse Torte

*From kraftrecipes.com

Chocolate Mousse Torte

Ingredients:
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

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 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.

How it went: This was a nice and easy recipe, plus it comes out looking really fancy. I did find it hard/annoying to get those darn vanilla wafers to stand up around the edge of my round pan, though.



My take: I'd make it again. It'd be good for a get-together or some sort of function where you want to impress people with the presentation. :) I thought it was pretty good, and Jack really liked it. It's fairly rich, so I thought there was no way we'd finish it. But over the course of a few days, we definitely did. I didn't have any raspberries on hand, but if I make it again I'd like to add those.