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Chocolate Passion Bowl

Chocolate Passion Bowl

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Prep Time:
20 min

Total Time:
1 hr 20 min

Makes:
14

3 cups cold milk

2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding

2-1/2 cups thawed COOL WHIP Whipped Topping, divided

1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)

2 cups raspberries

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.

PLACE half of the brownie cubes in 2-qt. serving bowl; top with half of the pudding mixture and half of the remaining whipped topping. Sprinkle with half of the raspberries. Repeat all layers.

REFRIGERATE at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.

Kraft Kitchens Tips

Note

If preparing a 13x9-inch brownie layer, cut enough of the brownie into 1-inch cubes to measure 5-1/2 cups. Reserve remaining brownie for snacking.

Creative Leftovers

Substitute 1 pkg. (360 g) marble pound cake, cubed, for the baked brownie square.

Substitute

Prepare as directed, substituting 2 cups frozen raspberries, thawed and undrained, for the fresh raspberries.

K:22011v3ec:83050

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(43)

Rated

by a cook on 1/3/2009

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Serving Size = 1/2 cup (125 mL)

Nutritional Information

Calories

260

Total fat

7 g

Saturated fat

3 g

Cholesterol

5 mg

Sodium

290 mg

Carbohydrate

48 g

Dietary fibre

1 g

Protein

4 g

Vitamin A

2 %DV

Vitamin C

8 %DV

Calcium

6 %DV

Iron

2 %DV