Chocolate Mousse Torte

Ingredients

37 NILLA Wafers, divided

4 squares Semi-Sweet Chocolate, divided

2 pkg. (3.9 oz. each) Chocolate Instant Pudding

2 cups plus 2 Tbsp. cold milk, divided

1 tub Whipped Topping, thawed, divided

1 pkg. Cream Cheese, softened

1/4 cup sugar

3/4 cup fresh raspberries

Directions

1. Stand 16 wafers around inside edge of 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package.
2. 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.
3. Beat cream cheese, sugar and remaining milk with mixer until well blended. Stir in 1 cup of the remaining whipped topping; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.
4. Shave remaining chocolate square into curls. Invert torte onto plate; remove plastic wrap. Top torte with remaining whipped topping, berries and chocolate curls.

Serves 16