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 Chocolate Mousse Torte
  

37 NILLA wafers
4 squares Baker's semi-sweet chocolate, divided
2 pkg. (3.9 oz. each JELL-O Chocolate Instant pudding
2 cups plus 2 TB. cold milk, divided
1 tub (8 oz.) Philadelphia 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 c. milk 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 squares into curls.

INVERT torte onto plate.  Remove pan and plastic wrap.  Top torte with reamining Cool Whip , berries and chocolate curls.


Creation date: Aug 8, 2010 9:07 pm     Last modified date: Oct 3, 2011 7:21 am   Last visit date: Sep 30, 2016 4:55 am     link & embed ?...
1 / 1000 comments
Aug 9, 2010  ( 1 comment )  
8/9/2010
6:56 am
    
Julie Carr (beekielou)
I think I can make this recipe! Sounds delicious! Thanks for sharing your recipe!!!
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