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
• 1 pt. raspberries

Directions

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