Shelly's Recipe

CHOCOLATE MOUSSE TORTE

Category: Tortes

37 vanilla wafers, divided
4 squares semi-sweet chocolate, divided
2 (3.9 oz) pkg chocolate instant pudding
2 cups plus 2 tbsp cold milk, divided
1 (8 oz) tub whipped topping, thawed, divided
1 (8 oz) pkg cream cheese, softened
1/4 cup sugar
3/4 cup fresh raspberries

Stand 16 wafers around the inside edge of a 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package. Beat pudding mixes and 2 cups milk with whisk for 2 minutes. Add melted chocolate and mix well. Stir in 1 cup whipped topping; pour into prepared pan.

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

Meanwhile, shave remaining chocolate square into curls. Invert torte onto plate. Remove pan and plastic wrap. Top torte with remaining whipped topping, berries and chocolate curls. Refrigerate any leftovers. Serves 16.