Chocolate Berry Trifle
3 cups cold milk
2 small packages instant chocolate pudding mix
8 ounces cool whip, thawed
1 baked 9″ square brownie layer, cut 1″ cubes
2 cups fresh or frozen unsweetened raspberries
Pour milk into a large bowl. Add pudding mixes. Beat with a wire whisk for 2 minutes. Gently stir in 1 cup whipped topping.
Place half of the brownie cubes in a 2 qt serving bowl or trifle dish. Top with half of the pudding mixture, half of the raspberries and 1 cup whipped topping. Repeat layers.
Refrigerate 1 hour or until serving.
Yield: 12 servings
Leave a Reply