chocolate trifle

Ingredients
3 cups cold milk
2 pkg. (3.9 oz each) JELL-O Chocolate Instant Pudding (or any brand of instant pudding)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)
1 pt. (2 cups) raspberries (i used strawberry)

Instructions
1-Beat milk and pudding mixes with whisk 2 min. Stir in 1 cup COOL WHIP.

2-Place 1/2 of brownies in 2-qt. bowl; top with layers of 1/2 each pudding mixture, remaining COOL WHIP and raspberries. Repeat all layers.

3-Refrigerate1 hour.

Tips
1-For something extra special, chop 2 chocolate-coated caramel-peanut nougat bars (2.07 oz. each). Assemble dessert as directed, topping each layer of raspberries with layer of 1/2 the chopped nougat bar.
2- Substitute 1 pkg. (12 oz.) marble pound cake, cubed, for the baked brownie square and/or undrained thawed frozen raspberries for the fresh raspberries.