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.
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