Chocolate Mousse Torte
37 Vanilla Wafers, divided
4 squares Semi-Sweet Chocolate, divided
2 pkg. (4-serving size each) Chocolate Instant Pudding
2 cups plus 2 Tbsp. cold milk, divided
3 cups thawed Whipped Topping, divided
1 pkg. (250 g)Brick Cream Cheese, softened
1/4 cup sugar
3/4 cup fresh raspberries
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.
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.