COOL WHIP Chocolate Mousse Charlotte

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 3 cups cold milk
• 2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 pkg. (3 oz.) ladyfingers
• 1 oz. BAKER'S Semi-Sweet Chocolate, shaved into curls
• 3/4 cup fresh raspberries

1. Beat cream cheese in large bowl with mixer until creamy.
2. Gradually beat in milk.
3. Add dry pudding mixes.
4. Beat 2 min.
5. Gently stir in 1 cup COOL WHIP.
6. Remove 1-1/2 cups pudding mixture; cover.
7. Refrigerate along with remaining COOL WHIP later use.
8. Line 8-inch round pan with plastic wrap.
9. Cut ladyfingers crosswise in half.
10. Stand about 1/2 of the ladyfingers around edge of pan, with rounded ends down and flat sides facing center.
11. Spread remaining pudding mixture onto bottom of pan; cover with remaining ladyfingers, rounded-sides down.
12. Cover.
13. Refrigerate 3 hours.
14. Invert dessert onto serving plate.
15. Remove pan and plastic wrap.
16. Spread side of dessert with 1/2 the remaining whipped topping, leaving rounded tops of ladyfingers unfrosted.
17. Spread top of dessert with reserved pudding mixture and remaining COOL WHIP.
18. Top with chocolate curls and raspberries.
19. Keep refrigerated.

philadelphia cream cheese, cold milk, ladyfingers, chocolate, fresh raspberries

Taken from www.kraftrecipes.com/recipes/cool-whip-chocolate-mousse-charlotte-111042.aspx (may not work)