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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.
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