Creamy No-Bake Chocolate-Coffee Layered Torte

• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate
• 1 cup whipping cream, divided
• 2 Tbsp. butter
• 1 Tbsp. instant espresso
• 1/4 cup boiling water
• 16 chocolate wafer cookies
• 3/4 cup thawed COOL WHIP Whipped Topping

1. Line 8x4-inch loaf pan with plastic wrap.
2. Microwave semi-sweet chocolate, 3/4 cup cream and butter in medium microwaveable bowl on HIGH 2 min., stirring after each minute.
3. Stir until chocolate is completely melted and mixture is well blended.
4. Cool completely.
5. Meanwhile, dissolve espresso powder in boiling water; cool.
6. Beat chocolate mixture with mixer until thickened.
7. Gradually adding remaining cream, beating after each addition until well blended.
8. (Mixture should resemble consistency of cake frosting.)
9. Spread about 1/3 cup chocolate mixture onto bottom of prepared pan.
10. Dip 8 wafers, 1 at a time, in espresso 10 sec., then arrange over chocolate mixture in prepared pan, overlapping as necessary to fit.
11. Repeat layers.
12. Cover with remaining chocolate mixture.
13. Refrigerate 2 hours.
14. Invert dessert onto platter just before serving; remove and discard plastic wrap.
15. Serve dessert topped with COOL WHIP.

chocolate, whipping cream, butter, espresso, boiling water, chocolate

Taken from www.kraftrecipes.com/recipes/creamy-no-bake-chocolate-coffee-layered-torte-155904.aspx (may not work)