Chocolate-Toasted Almond Mousse Torte

• 1 envelope KNOX Unflavored Gelatine
• 1/4 cup cold water
• 1 cup fat-free milk
• 1/2 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp. vanilla
• 2 cups thawed COOL WHIP LITE Whipped Topping, divided
• 39 NILLA Chocolate Wafers, divided
• 1/4 cup PLANTERS Sliced Almonds, toasted
• 1/4 cup fresh raspberries

1. Sprinkle gelatine over cold water in small saucepan; let stand 1 minute.
2. Cook on low heat 2 minutes or until gelatine is completely dissolved, stirring constantly.
3. Place milk, sugar, cocoa and vanilla in blender or food processor container; cover.
4. Blend well.
5. Gradually add gelatine mixture through feed cap, processing until well blended; pour into medium bowl.
6. Add 1-1/2 cups of the whipped topping; stir with wire whisk until well blended.
7. Cover and refrigerate 1 hour or until slightly thickened.
8. Line bottom and side of 9-inch springform pan with 35 of the wafers.
9. Spoon thickened chocolate mixture into lined pan; cover.
10. Refrigerate 2 hours or until firm.
11. Cut remaining 4 wafers in half.
12. Top torte with remaining 1/2 cup whipped topping, almonds, raspberries and halved wafers just before serving.

unflavored gelatine, cold water, milk, sugar, cocoa, vanilla, topping, chocolate wafers, fresh raspberries

Taken from www.kraftrecipes.com/recipes/chocolate-toasted-almond-mousse-torte-56290.aspx (may not work)