Ingredients
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
Directions
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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