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Desserts

Chocolate Passion Bowl

Chocolate Passion Bowl recipe
photo by:kraft
Chocolaty brownies with layers of pudding, whipped topping and fresh raspberries—all in one easy dessert? Cue the applause.
time
prep:
20 min
total:
2 hr 43 min
servings
total:
16 servings, about 2/3 cup each
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What You Need

1
pkg.  (18.3 to 19.5 oz.) brownie mix (family size)
2
pkg.  (3.9 oz. each) JELL-O Chocolate Instant Pudding
3
cups  cold milk
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2
cups  fresh raspberries

Make It

PREPARE brownie batter and bake in 9-inch square pan as directed on package; cool completely.

MEANWHILE, beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Refrigerate until ready to use.

CUT brownies into 1-inch cubes. Layer half each of the brownie cubes, pudding, berries and remaining COOL WHIP in 2-qt. bowl. Repeat layers.

REFRIGERATE 1 hour.

Kraft Kitchens Tips

Note
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.
Special Extra
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 the chopped nougat bars.
Variation
Substitute 1 pkg. (12 oz.) marble pound cake, cubed, for the baked brownies and/or undrained thawed frozen raspberries for the fresh raspberries.
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