3 cups cold milk
2 pkgs (4-serving size) Chocolate Instant Pudding and Pie Filling Mix
1 container (8-oz) frozen whipped topping, divided
1 9-inch square pan of baked brownie, cooled, cut into cubes
2 cups fresh raspberries
Chocolate curls for garnish, optional
Pour the milk into a large mixing bowl. Add the dry pudding and beat with a wire whisk 2 minutes or until well blended and all pudding is dissolved. Gently stir in 1 cup of the thawed whipped topping.
Put half of the brownie cubes in a 2-quart clear glass (if available) serving bowl. Top with half the pudding mixture then half the raspberries and half of the remaining whipped topping. Repeat the layers with the remaining ingredients.
Refrigerate for at least 1 hour or until serving time. Store leftovers, if there are any, in the refrigerator.
1 container (8-oz) frozen whipped topping, divided
1 9-inch square pan of baked brownie, cooled, cut into cubes
2 cups fresh raspberries
Chocolate curls for garnish, optional
Pour the milk into a large mixing bowl. Add the dry pudding and beat with a wire whisk 2 minutes or until well blended and all pudding is dissolved. Gently stir in 1 cup of the thawed whipped topping.
Put half of the brownie cubes in a 2-quart clear glass (if available) serving bowl. Top with half the pudding mixture then half the raspberries and half of the remaining whipped topping. Repeat the layers with the remaining ingredients.
Refrigerate for at least 1 hour or until serving time. Store leftovers, if there are any, in the refrigerator.
NOTE: This dessert can be made for diabetics by using sugar-free pudding mix, sugar-free whipped topping, and sugar-free brownies.
file photo
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.