37 Nilla Wafers, divided
4 squares Baker's Semi-Sweet Chocolate, divided
2 pkgs JellO Chocolate Instant Pudding
2 c plus 2 tbsp Cold Milk, divided
1 tub (8oz) Cool Whip Whipped Topping, thawed, divided
1 pkg (8oz) Philadelphia Cream Cheese, softened
1/4 c Sugar
3/4 c Fresh Raspberries
Stand 16 wafers around edge of 9-in round pan lined with plastic wrap. Melt 3 chocolate squares.
Beat pudding mixes and 2 cups milk in medium bowl with whisk for 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 Cool Whip; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.
Meanwhile, shave remaining chocolate square into curls. Invert torte onto plate; remove plastic wrap. Top torte with remaining Cool Whip, berries and chocolate curls.
How to make chocolate curls: Warm chocolate square by warming it, unwrapped, on high for a few seconds. Hold the square steadily and draw a vegetable peeler slowly over bottom of square to make curls.
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