11 tub (8 oz.) cool whip whipped topping thawed divided
1 pkg. cream chesse softened
1/4 cup sugar
3/4 cup raspberries
Instructions
Stand 16 wafers around inside edge of 9-in. round pan lined with plastic wrap. Melt 3 chocolate squares as directed on pkg.
Beat pudding mixes and 2 cups milk with whisk 2 mins. Add melted chocolate, mix well. Stir in 1 cup cool whip, pour into prepared pan. Beat cream cheese, sugar and remaning milk with mixer until well blended.
Stir in 1 cup of the remaning 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.
Originally Submitted
7/8/2010
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