2 cups raspberries or sliced strawberries (optional)
Instructions
Pour milk into large bowl. Add dry pudding mixes, Beat with wire whisk or mixer on low for 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping.
Place half of the brownie cubes in 2 qt. serving bowl, top with half of the pudding mixture,
1/2 of the raspberries, and half the remaining whipped topping. Repeat all layers.
Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.
Alternatively, you could use pound cake and vanilla pudding.
Originally Submitted
2/13/2012
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