Chocolate Passion Bowl

3 cups cold milk

2 pkg (4 serving size) chocolate flavor instant pudding

1 tub (8 oz) Cool Whip French Vanilla

1 baked 9” square brownie layer, cooled & cut into 1” cubes

1 pint (2 cups) raspberries

Pour milk into large bowl.  Add dry pudding mixes.  Beat with wire whisk for 2 minutes or until well blended.  Gently stir in 1 cup of the whipped topping.  Place half of the brownie cubes in a trifle bowl; top with half of the pudding mixture, half of the raspberries and half of the remaining Cool Whip.  Repeat all layers.  Refrigerate at least 1 hour or until ready to serve.  Store leftover dessert in refrigerator.

Serves 16