Saturday, December 24, 2016

Chocolate Passion Bowl


3 cups Milk
2 pkg (4oz) Chocolate Pudding
1 tub (8oz) Cool Whip
1 baked 9" square brownie layer, cooled and cut into 1" cubes (about 5 1/2 cups)
2 cups raspberries


Pour milk into a large bowl. Add dry pudding mixes. Mix with whisk for 2 min. or until well blended.   Gently stir in 1 cup of cool whip. Place half of the brownie cubes in a 2 quart serving bowl; top with half of the pudding mixture, half of the raspberries, and half of the remaining cool whipped topping. Repeat all layers. Refridgerate at least 1 hr. before serving. Keep refridgerated.

Makes 16 servings.

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