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 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. 16 wafers around inside edge of 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package.
2. 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. 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. shave remaining chocolate square into curls. Invert torte onto plate. Remove pan and plastic wrap. Top torte with remaining COOL WHIP, berries and chocolate curls.
5. Calories: 240
6. Total fat: 12 g
7. Saturated fat: 8 g
8. Cholesterol: 25 mg
9. Sodium: 310 mg
10. Carbohydrate: 32 g
11. Dietary Fiber: 1 g
12. Sugars: 23 g
13. Protein: 3 g
14. Vitamin A: 6% DV
15. Vitamin C: 2% DV
16. Calcium: 6% DV
17. Iron: 4% DV

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

Taken from www.myrecipes.com/recipe/chocolate-mousse-torte (may not work)