SPRINKLE gelatine over cold water in small saucepan; let stand 1 minute. Cook on low heat 2 minutes or until gelatine is completely dissolved, stirring constantly.
PLACE milk, sugar, cocoa and vanilla in blender or food processor container; cover. Blend well. Gradually add gelatine mixture through feed cap, processing until well blended; pour into medium bowl. Add 1-1/2 cups of the whipped topping; stir with wire whisk until well blended. Cover and refrigerate 1 hour or until slightly thickened.
LINE bottom and side of 9-inch springform pan with 35 of the wafers. Spoon thickened chocolate mixture into lined pan; cover. Refrigerate 2 hours or until firm.
CUT remaining 4 wafers in half. Top torte with remaining 1/2 cup whipped topping, almonds, raspberries and halved wafers just before serving.
