3 cups cold low-fat milk
2 pkgs (4-serving size) Sugar-Free Chocolate Instant Pudding and Pie Filling Mix
1 container (8-oz) frozen sugar-free whipped topping, divided
1 9-inch square pan of baked sugar-free brownie, cooled, cut into cubes
2 cups fresh raspberries
Sugar-free chocolate curls for garnish, optional
Pour the milk into a large mixing bowl. Add the dry pudding and beat with a wire whisk 2 minutes or until well blended and all pudding is dissolved. Gently stir in 1 cup of the thawed whipped topping.
Put half of the brownie cubes in a 2-quart clear glass (if available) serving bowl. Top with half the pudding mixture then half the raspberries and half of the remaining whipped topping. Repeat the layers with the remaining ingredients.
Refrigerate for at least 1 hour or until serving time. Store leftovers, if there are any, in the refrigerator.
1 container (8-oz) frozen sugar-free whipped topping, divided
1 9-inch square pan of baked sugar-free brownie, cooled, cut into cubes
2 cups fresh raspberries
Sugar-free chocolate curls for garnish, optional
Pour the milk into a large mixing bowl. Add the dry pudding and beat with a wire whisk 2 minutes or until well blended and all pudding is dissolved. Gently stir in 1 cup of the thawed whipped topping.
Put half of the brownie cubes in a 2-quart clear glass (if available) serving bowl. Top with half the pudding mixture then half the raspberries and half of the remaining whipped topping. Repeat the layers with the remaining ingredients.
Refrigerate for at least 1 hour or until serving time. Store leftovers, if there are any, in the refrigerator.
Note: File Photo
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