Reserve 16 of the wafers. Finely crush remaining 24 wafers; place in medium bowl. Add almonds, sugar and butter; mix well. Spoon into 9-inch springform pan; press firmly onto bottom of pan. Stand reserved wafers around edge of pan; set aside.
Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted, stirring after each minute. Cool completely. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mixes and lemon peel. Beat 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Spread evenly over crust.
Refrigerate at least 4 hours or overnight. Store any leftover torte in refrigerator.
Garnish with additional thawed COOL WHIP Whipped Topping, toasted slivered almonds and grated lemon peel just before serving.
Enjoy a serving of this rich and indulgent treat on special occasions.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 56g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.