Chocolate Mousse Torte

What You Need!
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 Make It!

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 pan and plastic wrap. Top torte with remaining COOL WHIP, berries and chocolate curls.