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Ingredients
- 3 c cold milk
- 2 pkg jello instant chocolate pudding
- 8 oz. cool whip
- 1 baked 9" square brownie layer, cut in 1" pieces
- 2 c raspberries
Preparation
Step 1
Pour milk into large bowl; add pudding mixes. Beat with wire whisk 2 min or until well blended. Gently stir in 1 c of the whipped topping. Place half of the brownie cubes in serving bowl; top with half each of the pudding mixture, raspberries & the remaining whipped topping. Repeat all layers. Refrigerate at least 1 hour.