Prep Time:20 min |
Total Time: 1 hr 20 min | Makes: 16 servings, about 2/3 cup each
Ingredients:
- 3 cups cold milk
- 2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
- 1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed, divided
- 1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)
- 1 pt. (2 cups) raspberries
BEAT milk and dry pudding mixes in large bowl with wire whisk 2 min. or until blended. Gently stir in 1 cup of the whipped topping.
PLACE half of the brownies in 2-qt. serving bowl; top with layers of half each of the pudding mixture, remaining whipped topping and raspberries. Repeat all layers.
REFRIGERATE at least 1 hour. Store leftovers in refrigerator.