Chocolate Mousse Torte

Ingredients

• 8 oz philadelphia cream cheese softened
• 7.8 oz jell-o chocolate flavor pudding instant
• 2 cups milk cold divided
• 0.8 cup raspberries fresh
• 4 oz baker's semi-sweet chocolate divided
• 0.3 cup sugar 
• 37  vanilla wafers divided
• 8 oz cool whip whipped topping divided thawed

Equipment

• bowl
• frying pan
• whisk
• blender
• plastic wrap

Directions

1. Stand 16 wafers around inside edge of plastic wrap-lined 9-inch round pan. Melt 3 oz. chocolate as directed on package.
2. Beat pudding mixes and 2 cups milk in medium bowl with whisk 2 min.
3. Add melted chocolate; mix well. Stir in 1 cup COOL WHIP; pour into prepared pan.
4. Beat cream cheese, sugar and remaining milk with mixer until blended. Stir in 1 cup of the remaining COOL WHIP; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.
5. Shave remaining chocolate into curls. Invert torte onto plate; remove plastic wrap. Top torte with remaining COOL WHIP, berries and chocolate curls.