Difference between revisions of "Holiday Chocolate Berry Trifle"
RealRecipes (talk | contribs) m (Text replace - "Category:Nondairy topping Recipes" to "Category:Vegan recipes") |
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine ") |
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# Refrigerate 1 hour or until ready to serve. | # Refrigerate 1 hour or until ready to serve. | ||
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
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[[Category:Trifle Recipes]] | [[Category:Trifle Recipes]] | ||
[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
[[Category:Vegan recipes]] | [[Category:Vegan recipes]] | ||
[[Category:Raspberry Recipes]] | [[Category:Raspberry Recipes]] | ||
Revision as of 11:04, 5 May 2012
Description
Contributed by Lilly at Catsrecipes Y-Group
- 12 Servings
Ingredients
- 3 cups cold milk
- 2 (4-serving) pkg chocolate flavor instant pudding and pie filling
- 1 (16-oz) tub whipped topping, thawed
- 1 baked 9" square brownie, cut in 1" cubes
- 1 pint raspberries
Directions
- Pour cold milk into lg bow.
- Add pudding mixes.
- Beat with wire whisk 2 minutes.
- Gently stir in 2 cups whipped topping.
- Place ½ of brownie cubes in 2-qt serving bowl.
- Top with ½ of pudding mixture, ½ of raspberries and 2 cups whipped topping.
- Repeat layers.
- Top with remaining whipped topping as desired.
- Refrigerate 1 hour or until ready to serve.
