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Chocolate Mousse Torte

average rating

rate/review

prep time

20 min

total time

3 hr 20 min

makes

16 servings, 1 piece (101 g) each

photo by:

kraft

recipe by: kraft

What You Need

37 Nilla Vanilla Wafers, divided

4 squares Baker's Semi-Sweet Chocolate, divided

2 pkg. (4-serving size each) Jell-O Chocolate Instant Pudding

2 cups plus 2 Tbsp. cold milk, divided

3 cups thawed Cool Whip Whipped Topping, divided

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

1/4 cup sugar

3/4 cup fresh raspberries

Make It

STAND 16 wafers around inside edge of 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares 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 Cool Whip; pour into prepared pan.

BEAT cream cheese, sugar and remaining milk with mixer until well blended. Stir in 1 cup of the remaining Cool Whip; spread over pudding layer in pan. Top with remaining wafers. Refrigerate 3 hours.

INVERT torte onto plate. Remove pan and plastic wrap. Shave remaining chocolate square into curls. Top torte with remaining Cool Whip, berries and chocolate curls.

kraft kitchens tips

How to Make Chocolate Curls

Warm chocolate square by microwaving it, unwrapped, on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the square steadily and draw a vegetable peeler slowly over flat bottom of square, allowing a thin layer of chocolate to curl as it is peeled off the bottom of the square to make long, delicate curls. Or to make shorter curls, use the same technique using the narrow side of the chocolate square.

Healthy Living

Save 60 calories and 3 grams of total fat, including 3 grams of saturated fat, per serving by preparing with Jell-0 Chocolate Fat Free Instant Pudding, skim milk, Cool Whip Light Whipped Topping and Philadelphia Light Brick Cream Cheese Spread.