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ChOCOLATE BROWNIE TRIFLE WITH FRESH RASPBERRIES Recipe

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This recipe for ChOCOLATE BROWNIE TRIFLE WITH FRESH RASPBERRIES is from The Horth Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 CUPS COLD MILK
2 PKG. (4- SERVING SIZE EACH) JELL-O CHOCOLATE FLAVOR INSTANT PUDDING
1 TUB (8 0Z.) COOL WHIP WHIPPED TOPPING,
THAWED, DIVIDED
1 BAKED 9-INCH SQUARE BROWNIE LAYER, COOLED, CUT INTO 1-INCH CUBES (ABOUT 51/2 CUPS
1 SQUARE BAKER,S SEMI BAKING CHOCOLATE, COARSELY GRATED
1 CUP FRESH RASPBERRIES
Directions:
Directions:
POUR MILK INTO LARGE BOWL. ADD DRY PUDDING MIXES.BEAT WITH WIRE WHISK 2 MIN.OR UNTIL WELL BLENDED. GENTLY STIR IN 1/2 CUP OF THE WHIPPED TOPPING.
PLACE HALF OF THE BROWNIE CUBES IN 21/2- QUART SERVING BOWL: TOP WITH LAYERS OF HALF EACH OF THE PUDDING MIXTURE, THE REMAINING WHIPPED TOPPING AND CHOCOLATE. REPEAT ALL LAYERS. TOP WITH RASPBERRIES.
REFRIGERATE AT LEAST 1 HOUR BEFORE SERVING. STORE LEFT OVERS IN REFRIGERATOR
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
VERY GOOD

 

 

 

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