Chocolate Mousse Torte

I don't make desserts very often, simply because I feel like I have to have an occasion to make a dessert. Not sure why that is, but the only time I find myself making a pie or cookies is because I have a party to attend or there is something to celebrate. Maybe I should "celebrate life" more often with a homemade dessert?

• 37 vanilla wafers, divided
• 4 oz Baker's semi-sweet chocolate, divided
• 2 pkg. (3.9 oz each) chocolate instant pudding
• 2 cups plus 2 Tbsp cold milk, divided
• 8 oz cool whip, thawed, divided
• 8oz cream cheese, softened
• 1/4 cup sugar
• 3/4 cup fresh raspberries

Line 9-inch round pan with plastic wrap. Stand 16 wafers around inside edge of pan. Melt 3 oz chocolate as directed on package. Beat pudding mixes and 2 cups milk with whisk 2 minutes. 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 into curls.

Invert torte onto plate. Remove pan and plastic wrap. Top tort with remaining cool whip, berries and chocolate curls.

NOTES: I don't have a tool to make chocolate curls so I just used a cheese grater and had chocolate dust on the top of my torte. Still tastes the same. Also, I ran out of whipped cream so there wasn't any for the top of my pie. Again, still tastes the same. Oh well.

Serves: 16
Prep Time: 20 min
Total Time: 3 hrs, 20 min