What you will need for this is Nilla Wafers, 4 semi sweet chocolate bakers squares, 2 3.9 oz. pks jello chocolate instant pudding, 2 cups + 2 tbs cold milk, 1 8 oz. tub cool whip, 1 8 oz. pkg Philadelphia cream cheese, 1/4 cup sugar, 3/4 fresh raspberries
Stand 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 blended. Stir in 1 cup of the remaining cool whip; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.
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 microwaving it, unwrapped, on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the square steadily and draw a vegetable peeler slowly over flat bottom of square, allowing a thin layer of chocolate to curl as it is peeled off the bottom of the square to make long, delicate curls. Or to make shorter curls, use the same technique using the narrow side of the chocolate square.
Isn't it beautiful? Yes....yes it is!
And it tasted AWESOME! Thumbs up to moi.
