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Ingredients1 h 15 m servings
Original recipe yields 16 servings (16 servings, about 2/3 cup each)
- Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.
- Brush brownie with reserved raspberry syrup. Place half of the brownie cubes in 3-qt. serving bowl. Top with layers of half each of the pudding mixture, raspberries and remaining whipped topping. Repeat layers.
- Refrigerate at least 1 hour before serving. Top with toasted almonds before serving. Store leftover dessert in refrigerator.
- Prepare as directed, using fat free milk and COOL WHIP LITE Whipped Topping.
ReviewsRead all reviews 2
This was AMAZING!!! The only thing I would change is getting the bigger tub of Cool Whip (I seem to run out before I got to the top) and to use fresh raspberries on the top. The frozen ones we...