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Chocolate Passion Bowl

By: JELL-O

"Indulge your passion for chocolate with this rich layered dessert."

Rate/Review | Read Reviews (3)

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings, about 2/3 cup each

Ingredients

3 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 (8 ounce) tub thawed COOL WHIP Whipped Topping
1 (9 x 9 inch) pan baked brownie layer, cooled, cut into 1-inch cubes
1 pint raspberries

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.
Place half of the brownie cubes in 2-qt. serving bowl; top with layers of half each of the pudding mixture, raspberries and the remaining whipped topping. Repeat all layers.
Refrigerate at least 1 hour before serving. Store leftover dessert in refrigerator.

Footnotes

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.
Jazz It Up
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 of the chopped nougat bars.
Substitute
Substitute 1 pkg. (12 oz.) marble pound cake, cubed, for the baked brownie square and/or undrained thawed frozen raspberries for the fresh raspberries.
Substitute
Prepare as directed, using regular COOL WHIP or COOL WHIP LITE Whipped Topping.