"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chocolate Passion Bowl Recipe

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This recipe for Chocolate Passion Bowl, by , is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dawn Herman
Added: Thursday, January 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cups cold milk 2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, 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

Directions:
Directions:
BEAT milk and dry pudding mixes in large bowl with wire whisk 2 min. or until blended. Gently stir in 1 cup of the whipped topping.

PLACE half of the brownies in 2-qt. serving bowl; top with layers of half each of the pudding mixture, remaining whipped topping and raspberries. Repeat all layers.

REFRIGERATE at least 1 hour. Store leftovers in refrigerator.

Personal Notes:
Personal Notes:
Special Extra:
Chop 2 chocolate-coated caramel-peanut nougat bars (2.07 oz. each). Assemble dessert as directed, topping each layer of raspberries with layer of half of the chopped nougat bars.

Substitute:
Substitute 1 pkg. (12 oz.) marble pound cake, cubed, for the baked brownie square and/or undrained thawed frozen raspberries for the fresh raspberries.

 

 

 

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