37 vanilla wafers, divided
4 squares (1-oz each) semisweet chocolate, divided
2 pkg (3.9-oz each) instant chocolate pudding
2 cups + 2 tbsp cold milk, divided
1 container (8-oz) frozen whipped topping, thawed
1 brick (8-oz) cream cheese, softened
1/4 cup sugar
3/4 cup fresh raspberries
Line a 9-inch round cake pan with plastic wrap. Stand 16 of the vanilla wafers around the edges; set aside.
Melt 3 chocolate squares as directed on package.
Beat the pudding mixes with the 2 cups of milk and whisk for 2 minutes. Add the melted chocolate and mix together well. Stir in 1 cup of the whipped topping; pour into the prepared pan.
Beat cream cheese, sugar, and the remaining 2 tablespoons of milk with a mixer until well blended. Stir in 1 cup of the remaining whipped topping and spread the mixture over the pudding. Top with the remaining vanilla wafers. Refrigerate for 3 hours.
While the torte is being refrigerated, cut the remaining square of chocolate into curls.
Remove torte from refrigerator and invert onto a serving plate. Remove the pan and plastic wrap.
Spread the remaining whipped topping over the top of the torte. Garnish with the fresh raspberries and the chocolate curls.
Refrigerate any leftovers!
I got this recipe years ago from a magazine ad.