Chocolate Mousse Torte

Name: Chocolate Mousse Torte
Prep time: 20 min
Total time: 200 min
Yield: 16
Ingredients: 37 NILLA Wafers, divided; 1 pkg. semi-sweet baking chocolate, divided; 2 pkg. chocolate instant pudding mix; 2 cups milk, divided; 1 tub frozen whipped topping, thawed, divided; 1 pkg. brick cream cheese, softened; ¼ cup sugar; ¾ cup raspberries

This dessert sets the standard for the term “showstopper." Also, "timesaver." And, let's not forget, "choco-licious."

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

37 NILLA Wafers, divided
1 pkg. (4 oz.) semi-sweet baking chocolate, divided
2 pkg. (3.9 oz. each) chocolate instant pudding mix
2 cups plus 2 Tbsp. cold milk, divided
1 tub (8 oz.) frozen whipped topping, thawed, divided
1 pkg. (8 oz.) brick cream cheese, softened
¼ cup sugar
¾ cup fresh raspberries

Directions

Stand 16 wafers around inside edge of 9-inch round pan lined with plastic wrap. Melt 3 oz. chocolate as directed on package.

Beat pudding mixes and 2 cups milk in medium bowl with whisk 2 min. Add melted chocolate; mix well. Stir in 1 cup whipped topping; pour into prepared pan.

Beat cream cheese, sugar and remaining milk with mixer until blended. Stir in 1 cup of the remaining whipped topping; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.

Shave remaining chocolate into curls. Invert torte onto plate; remove plastic wrap. Top torte with remaining whipped topping, berries and chocolate curls.

Recipe Tips

Size-Wise
At 16 servings, this easy-to-make torte is a great choice to serve the crowd at your next special-occasion gathering.
How to Make Chocolate Curls
Warm 1 oz. chocolate by microwaving it on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the piece steadily and draw a vegetable peeler slowly over flat bottom of chocolate, allowing a thin layer to curl as it is peeled off the bottom of the chocolate piece to make long, delicate curls. Or to make shorter curls, use the same technique using the narrow side of the chocolate piece.