Chocolate Raspberry Trifle - cooking recipe

Ingredients

3 cups skim milk, cold
2 (3 1/2 ounce) packages chocolate flavor instant pudding and pie filling mix
1 (8 ounce) container whipped topping, thawed & divided (such as Cool Whip)
brownie, cut into 1-inch cubes (1-2 9-inch baked square)
2 cups raspberries (1 pt)

Preparation

Pour milk into large bowl and add pudding mix.
Beat with whisk for 2 minutes or until well-blended.
Gently stir in 1 C whipped topping.
In trifle bowl (or 2-qt serving bowl), place brownie cubes in a layer to cover bottom of bowl.
Top with half the pudding mixture.
Top with half the raspberries.
Top with half the remaining whipped topping.
Repeat the layers.
Refrigerate for at least 1 hour or until serving.
Store leftovers in refrigerator.