total time 1 hr 20 min
prep 20 min
servings 16 servings, about 2/3 cup each
What You Need
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
3 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)
2 cups fresh raspberries
Make It
BEAT pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP.
PLACE half the brownies in 2-qt. bowl; cover with layers of half each of the pudding, remaining COOL WHIP and berries. Repeat.
REFRIGERATE 1 hour.
Kraft Kitchens Tips
Note
If desired, use BAKER'S ONE BOWL Brownies to bake a 13x9-inch brownie layer. Cut enough of the brownie into 1-inch cubes to measure 5-1/2 cups. Reserve remaining brownies for snacking.
Special Extra
Chop 2 chocolate-coated caramel-peanut nougat bars (2.07 oz. each). Assemble dessert as directed, topping each layer of raspberries with layer of half the chopped nougat bars.
Substitute
Substitute 1 pkg. (12 oz.) marble pound cake, cubed, for the baked brownie square and/or undrained thawed frozen raspberries for the fresh raspberries.
Source :kraftrecipes
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