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Chocolate Passion Bowl
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Prep Time:

20 min

Total Time:

1 hr 20 min

Makes:

16 servings, about 2/3 cup each

What You Need

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

Make It

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.

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 of 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.

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Rated

by hsmomof6 on 11/20/2009
" This is soooo delicious. I have been making it several times a year since it came out in the print magazine. I use a brownie mix that has walnuts and chocolate chunks in it...yummy. While I prefer the fresh raspberries, I have used frozen raspberries successfully. I have also used twice the cool whip and have used regular flavored and chocolate; they are all good. This is even better the next day. (Breakfast with a cold glass of milk or a cup of coffee.) ;)"