Chocolate Passion Bowl

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Chocolate Passion Bowl
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  1. 1
  2. pkg. (18.3 to 19.5 oz.) brownie mix (family size)
  3. 2
  4. pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
  5. 3
  6. cups cold milk
  7. 1
  8. tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  9. 2
  10. cups fresh raspberries
  1. PREPARE brownie batter and bake in 9-inch square pan as directed on package; cool completely.
  2. MEANWHILE, beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Refrigerate until ready to use.
  3. CUT brownies into 1-inch cubes. Layer half each of the brownie cubes, pudding, berries and remaining COOL WHIP in 2-qt. bowl. Repeat layers.
  4. REFRIGERATE 1 hour.
  5. Kraft Kitchens Tips
  6. Note
  7. If desired, use BAKER'S ONE BOWL Brownies to bake a 13x9-inch brownie layer. Cut enough of the brownie into 1-inch cubes to measure 5-1/2 cups. Reserve remaining brownies for snacking.
  8. Special Extra
  9. Chop 2 chocolate-coated caramel-peanut nougat bars (2.07 oz. each). Assemble dessert as directed, topping each layer of raspberries with layer of half the chopped nougat bars.
  10. Variation
  11. Substitute 1 pkg. (12 oz.) marble pound cake, cubed, for the baked brownies and/or undrained thawed frozen raspberries for the fresh raspberries.
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