Chocolate Passion Bowl
3 cups cold milk
2 pkg. (3.9 oz each) Jell-O Chocolate Instant Pudding
1 tub (11 oz.) Cool Whip , thawed, divided
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)
1 pt. (2 cups) raspberries
Beat milk and pudding mixes with whisk 2 min. Stir in 1 cup Cool Whip.
Place 1/2 of brownies in 2-qt. bowl; top with layers of 1/2 each pudding mixture, remaining Cool Whip and raspberries. Repeat all layers.
Refridgerate 1 hour.
Adapted from Kraft
This post may contain affiliate links. Read my disclosure policy.