CHOCOLATE-RASPBERRY TRIFLE

Chocolate-Raspberry Trifle image

Serve up our delicious Chocolate-Raspberry Trifle recipe. This Chocolate-Raspberry Trifle is the perfect combination of dessert flavors and textures.

Provided by My Food and Family

Categories Dairy

Time 1h45m

Yield 18 servings

Number Of Ingredients 11

Ingredients

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1/2 cup butter
3/4 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup flour
2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
3 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 cups raspberries
2 chocolate-coated caramel-peanut nougat bars (2.07 oz. each), chopped

Steps:

Heat oven to 350°F.
Microwave semi-sweet chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour.
Spread onto bottom of 8-inch square pan sprayed with cooking spray.
Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Meanwhile, beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Refrigerate 1 hour.
Cut brownie into 1-inch pieces. Place half the brownies pieces in 2-qt. serving bowl; top with layers of half each of the pudding mixture, raspberries, chopped candy bars and remaining COOL WHIP. Repeat layers.

Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 270 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 27 g, Protein 4 g