This recipe is liked by 0 person(s). |
MOUSSE - Chocolate Mousse Torte
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
Kraft ingredients 37 NILLA Wafers, divided | |
4 squares | BAKER'S Semi-Sweet Chocolate, divided |
2 pkg. (3.9 oz. each) | JELL-O Chocolate Instant Pudding |
2 cups plus 2 Tbsp. | cold milk, divided |
1 tub (8 oz.)COOL WHIP Whipped Topping, thawed, divided | |
1 pkg. (8 oz.) | PHILADELPHIA Cream Cheese, softened |
1/4 cup | sugar |
3/4 cup | fresh raspberries |
directions
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. Top with remaining wafers. Refrigerate 3 hours.
Meanwhile, shave remaining chocolate square into curls.
Invert torte onto plate; remove plastic wrap. Top torte with remaining COOL WHIP, berries, and chocolate curls.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe