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Chocolate Passion Bowl Recipe

Ingredients
  • 2 packages Chocolate Instant Pudding (3.9 ounce pkgs)
  • 3 cups cold milk
  • 8 ounces COOL WHIP, thawed
  • 1 baked 9-inch square brownie layer, cooled, cut into 1 inch cubes (5 1/2 cup)
  • 2 cups fresh raspberries
Directions
Beat pudding mixes and milk with whisk for 2 minutes. Stir in 1 cup Cool Whip.

Place half the brownies in a 2 quart bowl. Cover with layers of half each of the pudding, remaining Cool Whip, and berries. Repeat.

Refrigerate 1 hour.

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