I almost fainted when I saw this recipe (ok..a slight exaggeration but you get the picture)! I love both chocolate and raspberries so I will soon be whipping this up for a treat. I will substitute sugar free pudding and make the gluten free brownie recipe I have posted in the past and I'm sure it will turn out great!
Ingredients:
3 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed, divided
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)
1 pt. (2 cups) raspberries
BEAT milk and dry pudding mixes in large bowl with wire whisk 2 min. or until blended. Gently stir in 1 cup of the whipped topping.
PLACE half of the brownies in 2-qt. serving bowl; top with layers of half each of the pudding mixture, remaining whipped topping and raspberries. Repeat all layers.
REFRIGERATE at least 1 hour. Store leftovers in refrigerator.
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