Monday, September 13, 2010

Brownie Pudding Trifle

I'll be honest with this one. The 1st time I made it I had home made brownies. They were really moist (a good thing) & didn't stay in shape. The next time I used store bought brownies to save time and I liked that better. They held up a lot better. Tastes great either way though!

3 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 baked 13x9-inch brownie layer, cooled, cut into 1-inch cubes
1 pkg. (10 oz.) frozen raspberries, drained, reserving syrup


POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.

BRUSH brownie with reserved raspberry syrup. Place half of the brownie cubes in 3-qt. serving bowl. Top with layers of half each of the pudding mixture, raspberries and remaining whipped topping. Repeat layers.

REFRIGERATE at least 1 hour before serving. Store leftover dessert in refrigerator.

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