1 baked 9 inch square brownie layer, cooled, cut into 1 inch cubes
3 cups cold milk
2 package instant vanilla pudding
2 cups raspberries
1 cup thawed frozen whipped topping
Directions
Stir boiling water into dry gelatin in medium bowl at least 2 minutes until completely dissolved. Add ice; stir until ice is completely melted and gelatin starts to thicken. Place brownie pieces into 2 1/2 quart serving bowl; cover with gelatin. Refrigerate until ready to use. Pour milk into separate medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Spoon over ingredients in serving bowl; top with layers of raspberries and whipped topping. Refrigerate 2 hours or until ready to serve.
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