1. CUT brownie layer into 1-inch cubes.
2. POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended.
3. GENTLY stir in 1 cup of the whipped topping.
4. PLACE half of the brownie cubes in 2-qt. serving bowl.
5. TOP with layers of half each of the pudding mixture, raspberries and the remaining whipped topping. Repeat layers. Refrigerate until ready to serve.
Makes 16 servings, about 2/3 cup each.
