Dessert

Chocolate Mousse Torte

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prep time

20 min

total time

3 hr 20 min

makes

16 servings, 1 piece (101 g) each

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photo by:

kraft

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What You Need

37 Nilla Vanilla Wafers, divided

4 oz. 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 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 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 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 chocolate piece steadily, then draw a vegetable peeler slowly over the flat bottom of the chocolate piece, allowing a thin layer of chocolate to curl as it is peeled off the bottom to make long, delicate curls. Repeat with remaining chocolate piece.

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.