"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Raspberry Brownie Trifle, by Karen Pingree, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Karen Pingree Added: Wednesday, September 20, 2006
3 c cold milk 2 small pkgs instant chocolate pudding 1 tub French Vanilla Cool Whip 2 c raspberries Chocolate brownies, cooled and cut into 1" cubes
Add pudding mixes with milk and blend well. Gently fold in 1 c of Cool Whip. Place half of brownies in bottom of trifle bowl. Top with half of pudding mixture, raspberries and remaining Cool Whip. Repeat layers. Refrigerate until ready to serve.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.