Chocolate Raspberry Trifle
  • 3 cups milk
  • 2 packages (4-serving size each) chocolate flavor instant pudding & pie filling
  • 1 container (8 oz.) frozen non-dairy whipped topping, thawed
  • 1 baked 9-inch square brownie layer, cut into 1-inch cubes
  • 2 cups raspberries
  1. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping. Place 1/2 of the brownie cubes in a 2-quart serving bowl. Top with 1/2 of the pudding mixture, 1/2 of the raspberries and 1 cup of the whipped topping. Repeat layers. Refrigerate 1 hour or until ready to serve.