Chocolate Berry Trifle

3 cups cold milk

2 small packages instant chocolate pudding mix

8 ounces cool whip, thawed

1 baked 9" square brownie layer, cut 1" cubes

2 cups fresh or frozen unsweetened raspberries

Pour milk into a large bowl. Add pudding mixes. Beat with a wire whisk for 2 minutes. Gently stir in 1 cup whipped topping.

Place half of the brownie cubes in a 2 qt serving bowl or trifle dish. Top with half of the pudding mixture, half of the raspberries and 1 cup whipped topping. Repeat layers.

Refrigerate 1 hour or until serving.

Yield: 12 servings