Chocolate Mousse Torte

This recipe came from a QFC magazine. We tried it tonight, and it was very yummy. Plus it was quite easy, and it looks pretty. Food that looks good and tastes good. Double plus. We will definitely be having this again!

37 Vanilla Wafers
4 squares Baker's semi-sweet chocolate
2 packages (3.9 oz.) Chocolate instant pudding
2 cups plus 2 Tablespoons milk
1 tub (8 oz) Cool Whip
1 package (8 oz) cream cheese softened
1/4 cup sugar

Sweetened Whipping Cream
3/4 cup fresh raspberries

Directions:

1. Stand 16 wafers around the inside edge of a 9-inch round pan lined with plastic wrap.

2. Melt 3 chocolate squares as directed on package. Beat pudding mixes and 2 cups milk with whisk for 2 minutes. Add melted chocolate and mix well. Stir in 1 cup Cool Whip; pour into prepared pan.

3. Beat softened cream cheese, sugar, and remaining milk with mixer until well blended. Stir in 1 cup of the remaining cool whip and spread over pudding.

4. Top with remaining wafers. Refrigerate 3 hours.

5. Invert torte onto plate. (Yes, put a plate on top and flip it over. It comes right out.) Remove pan and plastic wrap. Top torte with sweetened whipping cream, raspberries, and chocolate curls. (To make chocolate curls, warm the remaining square of chocolate in the microwave for a few seconds. Draw a vegetable peeler slowly over the bottom of the square to allow the chocolate to curl as it comes off the bottom. Repeat.)

6. Refrigerate any leftovers.