1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup sugar
3/4 cup fresh raspberries
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How do I make it ?
Stand 16 wafers around inside edge of 9-inch round pan lined with plastic wrap. Melt 3 oz. chocolate 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 layer in pan. Top with remaining wafers. Refrigerate 3 hours.
Invert torte onto plate. Remove pan and plastic wrap. Shave remaining chocolate square into curls. Top torte with remaining Cool Whip, berries and chocolate curls.
Kraft Kitchen Tips!
How to Make Chocolate Curls
Warm 1 oz. chocolate by microwaving it on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the chocolate piece steadily, then draw a vegetable peeler slowly over the flat bottom of the chocolate piece, allowing a thin layer of chocolate to curl as it is peeled off the bottom to make long, delicate curls. Repeat with remaining chocolate piece.
Save 60 calories and 3 grams of total fat, including 3 grams of saturated fat, per serving by preparing with Jell-0 Chocolate Fat Free Instant Pudding, skim milk, Cool Whip Light Whipped Topping and Philadelphia Light Brick Cream Cheese Spread.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 8 g
Cholesterol 20 mg
Sodium 280 mg
Carbohydrate 33 g
Fibre 1 g
Sugars 24 g
Protein 4 g
Makes 16 servings, 1 piece (101 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.