Chocolate Passion Bowl

Chocolaty brownies with layers of pudding, whipped topping and fresh raspberries — all in one easy dessert.


16 servings (about 2/3 cup each)


2 (3.9 ounce) package JELL-O Chocolate Instant Pudding
3 cups cold milk
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 (9-inch) baked square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)
2 cups fresh raspberries


Beat pudding mixes and milk with whisk 2 minutes. Stir in 1 cup whipped topping.

Place half the brownies in 2-quart bowl; cover with layers of half each of the pudding, remaining whipped topping and berries. Repeat.

Refrigerate 1 hour.

Estimated Time

Preparation Time: 20 minutes
Chill Time: 1 hour

Additional Information

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

If desired, substitute 1 (12 ounce) package marble pound cake, cubed, for the baked brownie square and/or undrained thawed frozen raspberries for the fresh raspberries.


Store in refrigerator.

Nutritional Information

Amount per serving: Calories: 310; Total Fat: 12 g; Saturated Fat: 4.5 g; Cholesterol: 15 mg; Sodium: 330 mg; Carbohydrate: 49 g; Dietary Fiber: 1 g; Sugars: 35 g; Protein 4 g

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