Chocolate Raspberry Triffle

Servings: 16 servings



1) Prepare brownie batter and bake in 9" square pan as directed on package; cool completely. 2) Meanwhile, beat pudding mixes and milk in med bowl with whisk 2 mins. Stir in 1 cup whipped topping. Refrigerate until ready to use. 3) Cut brownies into 1" cubes. Layer half each of the brownie cubes, pudding, berries and remaining whipped topping in 2 qt bowl. Repeat layers. 4) Refrigerate 1 hour. Variation: Substitute 1 pkg (12 oz) marble pound cake, cubed, for baked brownies and/or undrained thawed frozen raspberries for the fresh rapberries.