1 pkg (4-serving size) Raspberry-Flavored Gelatin
1 cup boiling water
2 cups ice cubes
1 baked brownie (9-inch square in size), cut into 1-inch cubes
3 cups cold milk
2 pkgs (4-serving size each) vanilla-flavored instant pudding mix
2 cups fresh raspberries
1 cup frozen whipped topping, thawed
Empty dry gelatin into a medium heat-proof bowl. Stir in the boiling water and stir at least 2 minutes or until all the gelatin is completely dissolved. Add the ice cubes and stir until ice is melted and gelatin starts to thicken.
Place the brownie cubes into a glass 2 1/2-quart serving bowl. Cover the brownies with the gelatin and refrigerate until set.
Pour the cold milk into a different medium-size bowl. Add th dry pudding mixes and beat with a wire whisk for 2 minutes or until well blended. Spoon the pudding mixture over the gelatin/brownie mixture. Top pudding with a layer of the raspberries, saving out a few for garnish. Top the raspberry layer with the whipped topping and decorate with the reserved raspberries. Refrigerate 2 hours or until ready to serve.
Note: It is fine to make this dessert and keep refrigerated up to a day ahead.