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Chocolate Passion Bowl




Source of Recipe


kraft foods






List of Ingredients



• 3 cups cold milk
  
• 2 pkgs (4-serving size each) chocolate instant pudding mix
  
• 1 tub (8 oz) french vanilla whipped topping, thawed, divided
  
• 1 baked 9" square brownie layer, cooled, cut into 1" cubes (about 5 1/2 cups)
  
• 1 pt (2 cups) raspberries
  






Instructions



1. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping.
   
2. Place half of the brownie cubes in 2 quart serving bowl; top with half of the pudding mixture, half of the raspberries and half of the remaining whipped topping. Repeat all layers.
   
3. Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.
   






Final Comments


Makes 16 servings