Quick Chocolate Trifle

• 3 cups cold milk
• 2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 baked 13x9-inch brownie layer, cooled, cut into 1-inch cubes
• 1 pkg. (10 oz.) frozen raspberries, drained, reserving syrup
• 2 Tbsp. PLANTERS Sliced Almonds, toasted

1. Pour milk into large bowl.
2. Add dry pudding mixes.
3. Beat with wire whisk 2 min.
4. or until well blended.
5. Gently stir in 1 cup of the whipped topping.
6. Brush brownie with reserved raspberry syrup.
7. Place half of the brownie cubes in 3-qt.
8. serving bowl.
9. Top with layers of half each of the pudding mixture, raspberries and remaining whipped topping.
10. Repeat layers.
11. Refrigerate at least 1 hour before serving.
12. Top with toasted almonds before serving.
13. Store leftover dessert in refrigerator.

cold milk, brownie layer, frozen raspberries

Taken from www.kraftrecipes.com/recipes/quick-chocolate-trifle-51724.aspx (may not work)