Quick Chocolate Trifle

SUBMITTED BY: JELL-O

"Brownies and chocolate pudding replace the usual pound cake and vanilla pudding in this easy trifle. Raspberries are the featured fruit."

PREP TIME	15 Min
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 16 servings, about 2/3 cup each

USMETRIC

About scaling and conversions

INGREDIENTS

3 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 (9 x 13 inch) pan baked brownie layer, cooled, cut into 1-inch cubes
1 (10 ounce) package frozen raspberries, drained, reserving syrup
2 tablespoons PLANTERS Sliced Almonds, toasted

READ REVIEWS (1)

DIRECTIONS

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.
Brush brownie with reserved raspberry syrup. Place half of the brownie cubes in 3-qt. serving bowl. Top with layers of half each of the pudding mixture, raspberries and remaining whipped topping. Repeat layers.
Refrigerate at least 1 hour before serving. Top with toasted almonds before serving. Store leftover dessert in refrigerator.

Substitute

Prepare as directed, using fat free milk and COOL WHIP LITE Whipped Topping.

REVIEWS

Reviewed on Nov. 11, 2007 by dlrios81

I have been making this for years, it is easy, and everyone's favorite!! Also good with a fresh banana on the side. Just don't mix it in, of course, because they turn brown.

0 users found this review helpful

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