Chocolate Passion Bowl
1 Picture
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
Details
Servings 16
Adapted from kraftfoods.com
Preparation
Step 1
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*
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.
Nutrition Information Per Serving:
310 calories, 12g total fat, 4.5g saturated fat, 15mg cholesterol, 330mg sodium, 49g carbohydrate, 1g dietary fiber, 35g sugars, 4g protein, 8%DV vitamin A, 6%DV vitamin C, 6%DV calcium, 8%DV iron
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