Tuesday, March 5, 2013

Chocolate Mousse Torte - Philadelphia Cream Cheese recipe

32 Nilla wafers, divided
4 squares Baker's semi-sweet chocolate, divided
2 packages (3.9 oz each) chocolate instant pudding
2 cups plus 2 tablespoons cold milk, divided
1 (8oz) container Cool Whip, thawed, divided
1 package (8 oz) cream cheese, softened
1/4 cup sugar
3/4 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 in medium bowl with a whisk 2 minutes. 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. 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 Cool Whip, berries and chocolate curls.

Makes 16 servings.

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