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"Kraft" Chocolate Passion Bowl Recipe

Monday, August 24, 2009 |
I made this for a family dinner the other night and I thought it was to die for! I would recommend this recipe to anyone! With all the brownie mix and pudding I have on hand I didn't need to buy anything at the store to make this great treat! I substituted the raspberries for blackberries that I had in my garden! I can't wait to make this again!

3 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed, divided
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)
1 pt. (2 cups) raspberries

BEAT milk and dry pudding mixes in large bowl with wire whisk 2 min. or until blended. Gently stir in 1 cup of the whipped topping.
PLACE half of the brownies in 2-qt. serving bowl; top with layers of half each of the pudding mixture, remaining whipped topping and raspberries. Repeat all layers.
REFRIGERATE at least 1 hour. Store leftovers in refrigerator.

See the full recipe here!

Special Extra
Chop 2 chocolate-coated caramel-peanut nougat bars (2.07 oz. each). Assemble dessert as directed, topping each layer of raspberries with layer of half of the chopped nougat bars.

Substitute 1 pkg. (12 oz.) marble pound cake, cubed, for the baked brownie square and/or undrained thawed frozen raspberries for the fresh raspberries.

1 comment:

Colette said...

That looks delicious! My three year old is already asking if I will fix that for her birthday. Thanks for sharing.

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