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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 16 |
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Found this recipe and I absolutely love it! A definate favorite in our house! Ingredients:
37 nilla wafers, divided |
4 squares baker's semi-sweet chocolate, divided |
2 (4 ounce) packages jell-o chocolate instant pudding |
2 cups cold milk, plus |
2 tablespoons cold milk |
1 (8 ounce) container cool whip whipped topping, thawed, divided |
1 (8 ounce) package philadelphia cream cheese, softened |
1/4 cup sugar |
3/4 cup raspberries |
Directions:
1. Stand 16 wafers around edge of 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package.
2. Beat pudding mixes and 2 cups milk with whisks 2 minutes. Stir in melted chocolate and 1 cup cool whip; pour into prepared pan. Beat cream cheese, sugar and remaining milk with mixer until blended.
3. Stir in 1 cup of the remaining cool whip; spread over pudding. Top with remaing wafers. Refrigerate 3 hours.
4. Shave remaining chocolate square into curls. Unmold torte on plate; top with remaining cool whip, berries and chocolate curls.
5. To make chocolate curls: Warm chocolate square by microwaving it, unwrapped, on HIGH for a few seconds. Hold the square stedily and draw a vegetable peeler slowly over bottom of square to make curls.
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