Chocolate Mousse Torte

1. 1

   Crush 6 of the cookies in food processor or plastic bag until fine crumbs form; mix with butter.

2. 2

   Press firmly onto bottom of 9-inch springform pan.

3. 3

   Stand remaining 6 cookies, long-sides down and top-sides facing out, around side of pan.

4. 4

   Refrigerate until ready to fill.

5. 5

   Pour milk into large bowl.

6. 6

   Add dry pudding mixes.

7. 7

   Beat with wire whisk 2 min.

8. 8

   or until well blended.

9. 9

   Let stand 5 min.

10. 10

    Gently stir in 2 cups of the whipped topping.

11. 11

    Spoon into prepared crust; top with the remaining 1/2 cup whipped topping and the shaved chocolate.

12. 12

    Refrigerate 2 hours or until ready to serve.

13. 13

    Cut into 8 slices to serve.

14. 14

    Store leftover dessert in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.