Chocolate Mousse Torte

• 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 Tablespoons 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 minutes. 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. Meanwhile, shave remaining chocolate square into curls.
4. INVERT torte onto plate. Remove pan and plastic wrap. Top torte with remaining COOL WHIP, berries and chocolate curls.

nilla wafers, s, cold milk, philadelphia cream cheese, sugar, fresh raspberries

Taken from www.epicurious.com/recipes/member/views/chocolate-mousse-torte-50116451 (may not work)