Chocolate Passion Bowl

  • 3 cup cold milk
  • 2 pkg. chocolate instand pudding
  • 1 tub Cool Whip, thawed, divided
  • 1 baked 9 inch square brownie layer, cooled, cut into 1 inch cubes
  • Ad
  • 1 pt. raspberries


Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the thawed topping. Place half of the brownie cubes in 2 quart serving bowl; top with half of the pudding mixture, half of the raspberries and hlaf of the remaining whipped topping. REpeat all layers. Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator. Makes 16 servings.

By Robin from Washington, IA


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