I found this recipe in my sisters Martha Stewart magazine and I HAD to try it. It is super yummy! I think I'll make it again over the Christmas Holiday while we are at Darren's! It was to die for!!
Here is the recipe if you would like to try it:
37 Nilla wafers
4 squares Baker's Semi Sweet Chocolate
2pkg (3.9oz) Jello Chocolate Instant Pudding
2 cups plus 2tbs cold milk
1 tub (8oz) Cool Whip (thawed)
1 pkg (8oz) Cream Cheese (softened)
1/4 cup sugar
3/4 cup fresh raspberries
Stand 16 wafersaround inside edge of 9 inch round pan lined with plastic wrap. melt 3 chocolate squares as directed on package
Beat pudding mixes with 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 for 3 hours. Meanwhile, shave remaining chocolate square into curls(you can see how well I did that) ;)
Invert Torte onto plate. Remove pan and plastic wrap. Top torte with remaining cool whip berries and chocolate curls.
Hope you enjoy it as much as we did!!!