Chocolate Mousse Torte

37 NILLA Wafers, divided

4 squares  BAKER'S Semi-Sweet Chocolate, divided

2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding

2 cups  plus 2 Tbsp. cold milk, divided

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup sugar

3/4 cup  fresh raspberries

Stand 16 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 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 square into curls. Invert torte onto plate; remove plastic wrap. Top torte with remaining cool whip, berries and chocolate curls.

From: Kraft Foods