Chocolate mousse torte recipe

Ingredients 

• NILLA wafers
• four square BAKER's semi sweet chocolate
• 2 packagers (3.9 oz each) JELL-O chocolate instant pudding
• 2 cups plus 2 tablespoons cold milk
• 2 tubs of cool wip
• 1 package of cream cheese, softened
• 1/4 cup of sugar
• 3/4 cup of FRESH raspberries

LINE a 9 inch round pan with plastic wrap

 STAND wafer around the inside edge of 9-inch round pan. Try not to use a pan that is tilted. That is what i used and the wafers kept sliding but, if that is all you have that just put a teeny bit of butter on the outside of the pan so it will stick and stay. JUST a little though.

Melt THREE squares of bakers chocolate squares as directed on the package.

BEAT pudding mixes and 2 cups milk in a bowl with whisk for two minutes. ( on the package of the pudding it says use 2 cups of milk for each package which would make four cups. Do not use four cups just two)

add the melted chocolate; mix well.

Stir in 1 cup of cool whip; pour into the pan. Just be cared not to mess up the wafer cookies.

Beat cream cheese, sugar and 2 tablespoons milk with mixer until well blended.

Stir in 1 cup of cool whip; Spread over the pudding.

Then top it off with wafers.

refrigerate for 3 hours.

Then flip the torte over onto a plate. Remove the pan and plastic wrap. Then top the torte of with cool whip, berries and shaved bakers chocolate! 

THATS IT! Its yummy and pretty easy!