Wednesday, February 3, 2010

Rasberry Brownie Trifle (or Chocolate Passion Bowl)

The last time I posted a recipe Kaylee told me I didn't really seem like the type to post recipes, but I think I will be doing it more often. The recipes I'll put up are ones I use often, so why not make them easier to find.

I found this recipe on kraftfoods.com and it is a hit every time I make it. I think it is DE-LI-CIOUS, so I only make it when there is a big gathering so I don't eat the whole bowl myself. Make sure you use the frozen raspberries with no added sugar so you whipped cream doesn't deteriorate.


Raspberry Brownie Trifle

3 cups cold milk
2 pkg. (3.9 oz each) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
(I use 2 tubs)
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)
(I use a 9x13 pan of brownies)
1 pt. (2 cups) raspberries

BEAT milk and pudding mixes with whisk 2 min. Stir in 1 cup COOL WHIP.

PLACE 1/2 of brownies in 2-qt. bowl; top with layers of 1/2 each pudding mixture, remaining COOL WHIP and raspberries. Repeat all layers.

REFRIGERATE 1 hour.

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