Chocolate Mousse Torte

Ingredients
37 Nilla waffers divided
4 squares Baker's Semi-sweet Chocolate divided
2 pkg. 3.9 oz. each chocolate instant pudding
2 cups plus 2 Tbsp. cold milk divided
1 tub 8 oz. whipped topping thawed divided
1 pkg. 8 oz. cream cheese softened
1/4 cup sugar
3/4 cup fresh raspberries....I had strawberries so I used them instead and they worked fine.

Directions
Stand 16 wafers, top-sides out, around the insede edge of a 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares. Beat the pudding mixes and 2 cups milk with whisk for 2 minutes. Blend in melted chocolate and 1 cup whipped topping; pour into prepared pan. Beat cream cheese, sugar and remaining milk with mixer until blended. Stir in 1 cup of whipped topping; spread over pudding. Top with remaining wafers. Refrigerate 3 hours. Invert the torte onto a plate. Remove pan and plastic wrap. Shave remaining chocolate square into curls. Top the torte with the remaining whipped topping, berries and chocolate curls.

Note--make it the day of, the waffers become a bit soggy the second day.