Low-Fat Chocolate Berry Dessert

• 7 oz. (half of 14-oz. loaf) fat-free marble loaf cake, cut into 1/4-inch-thick slices
• 2-1/2 cups cold fat-free milk
• 2 pkg. (4-serving size each) JELL-O Chocolate Flavor Sugar Free Fat Free Instant Pudding
• 2 cups thawed COOL WHIP FREE Whipped Topping, divided
• 2 cups raspberries
• 1/4 cup chocolate syrup

1. Line bottom of 9-inch square pan with cake slices, cutting and piecing slices to evenly cover bottom of pan.
2. Pour milk into large bowl.
3. Add dry pudding mixes.
4. Beat with wire whisk 2 min.
5. or until well blended.
6. (Mixture will be thick.)
7. Gently stir in 1 cup of the whipped topping.
8. Spread over cake slices.
9. Refrigerate 2 hours or until set.
10. Top with the remaining 1 cup whipped topping and raspberries just before serving.
11. Drizzle with the chocolate syrup.
12. Store leftover dessert in refrigerator.

cake, cold fat, sugar, thawed cool, raspberries, chocolate syrup

Taken from www.kraftrecipes.com/recipes/low-fat-chocolate-berry-dessert-91218.aspx (may not work)