Chocolate-Toasted Almond Mousse Torte

A springform pan lined with NILLA Wafers is filled with a creamy chocolate mousse. This luscious dessert is topped with almonds and raspberries.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 8 servings.

Ingredient list

1 env. (1/4 oz.) unflavored gelatin
¼ cup cold water
1 cup fat-free milk
½ cup sugar
½ cup unsweetened cocoa powder
1 tsp. vanilla
2 cups thawed frozen lite whipped topping, divided
39 NILLA Wafers, divided
¼ cup sliced almonds, toasted
¼ cup fresh raspberries

Directions

Sprinkle gelatin over cold water in small saucepan; let stand 1 min. Cook on low heat 2 min. or until gelatin is completely dissolved, stirring constantly.

Blend milk, sugar, cocoa powder and vanilla in blender or food processor until well blended. With blender running, gradually add gelatin through feed tube at top of blender, blending well after each addition. Pour into medium bowl.

Add 1-1/2 cups whipped topping to chocolate mixture; stir with whisk until well blended. Refrigerate 1 hour or until slightly thickened.

Line bottom and side of 9-inch springform pan with 35 wafers. Fill with chocolate mixture.

Refrigerate 2 hours or until firm.

Cut remaining wafers in half. Top torte with remaining whipped topping, almonds, raspberries and halved wafers just before serving.