37 NILLA Wafers, divided
4 (1 ounce) squares BAKER’S Semi-Sweet Chocolate, divided
2 (3.9 ounce) packages JELL-O Chocolate Instant Pudding
2 cups cold milk
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 tablespoons cold milk
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 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 pan and plastic wrap. Top torte with remaining COOL WHIP, berries and chocolate curls.