Prep Time: 20 min (plus refrigeration)

Makes 16 servings

Ingredients

• 18           Lady Fingers
• 4             squares Baker’s Semi-Sweet Chocolate
• 2             pkg (3.9 oz each) Jello  Chocolate Instant Pudding
• 2             cups plus 2 tablespoon cold milk
• 1             tub (8oz.) Cool Whip Whipped Topping, thawed
• 1             pkg. (8oz.) Philadelphia Cream Cheese, softened
• ¼           cup sugar
• ¾           cup fresh raspberries

1. Cut lady fingers in half and line inside edge of 9-inch round pan lined with plastic wrap.
2. Melt 3 chocolate squares over a hot bath.
3. 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.
4. Beat cream cheese, sugar and remaining milk with mixer until well blended. Stir in 1 cup of remaining Cool Whip; spread over pudding. Top with remaining lady fingers. Refrigerate 3 hours. Meanwhile, shave remaining chocolate square into curls.
5. Invert torte onto a plate. Remove pan and plastic wrap. Top torte with remaining Cool Whip, berries and chocolate curls.

250 ml whipped cream can be substituted for Cool Whip.