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
(I use 2 tubs)
(I use a 9x13 pan of brownies)
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.