HOLIDAY CHOCOLATE BERRY TRUFFLE DESSERT RECIPE

3 cups cold milk
2 packages chocolate instant pudding and pie filling
1 tub (12 ounces) whipped topping, thawed
1 pint raspberries
1 box brownie mix

1.
Prepare brownie mix in a 9-inch pan as directed on box. After baked and cooled, cut into cubes.

2.
In a large bowl, add cold milk and pudding mixes together. Beat with wire whisk 2 minutes. Stir in 2 cups whipped topping.

3.
Place half of the cubed brownies in a 2 quart serving bowl. Top with half of the pudding mixture followed by half of the raspberries and 2 cups of the whipped topping. Repeat layers and top with remaining whipped topping.

4.
Refrigerate 1 hour or until ready to serve.