Chocolate-Toasted Almond Mousse Torte

Ingredients

• 0.3 cup planters almonds toasted sliced
• 1 cup milk fat-free
• 1 envelope knox gelatine unflavored
• 39  nilla chocolate wafers divided
• 0.3 cup raspberries fresh
• 0.5 cup sugar 
• 0.5 cup cocoa powder unsweetened
• 1 tsp vanilla 
• 0.3 cup water cold
• 2 cups cool whip lite whipped topping divided thawed

Equipment

• food processor
• bowl
• sauce pan
• whisk
• blender
• springform pan

Directions

1. Sprinkle gelatine over cold water in small saucepan; let stand 1 minute. Cook on low heat 2 minutes or until gelatine is completely dissolved, stirring constantly.
2. Place milk, sugar, cocoa and vanilla in blender or food processor container; cover. Blend well. Gradually add gelatine mixture through feed cap, processing until well blended; pour into medium bowl.
3. Add 1-1/2 cups of the whipped topping; stir with wire whisk until well blended. Cover and refrigerate 1 hour or until slightly thickened.
4. Line bottom and side of 9-inch springform pan with 35 of the wafers. Spoon thickened chocolate mixture into lined pan; cover. Refrigerate 2 hours or until firm.
5. Cut remaining 4 wafers in half. Top torte with remaining 1/2 cup whipped topping, almonds, raspberries and halved wafers just before serving.