It will keep them comin' back for more!

So it seems like I have done nothing but cook myself through the last week!  Between the amazing Sesame Noodles on the Pioneer Woman site to the incredible yumminess of the Breakfast Casserole I made for my dad's birthday...you can ask my husband, it's been a complete Bake Fest around our house. However one recipe in particular stands out....

We were asked to go to a church bbq in which I was asked to bring a dessert for all to share.  Now if you are like me, you immediatly hit the many baking websites out there or your mass amount of cookbooks on the shelf in the kitchen to find that perfect (yet simple) recipe.  Well, have I got a dessert for you!  This is guaranteed to be a crowd pleaser and will keep them coming back for more! 

Chocolate Brownie Trifle with Fresh Raspberries

3 cups cold milk
2 pkg. (4-serving size each) Jell-o Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz) Cool Whip Whipped Topping, thawed, divided
1 baked 9 inch square brownie layer, cooled, cut into 1-inch cubes (about 5 1/2 cups)
1 square Baker's Semi Sweet Baking Chocolate, coursely grated
1 cup fresh raspberries

Pour milk into large bowl. Add dry pudding mixes.  Beat with wire whisk 2 min. or until well blended. Gently stir in 1/2 cup of the whipped topping.

Place half of the brownie cubes in 2 1/2-qt. serving bowl; top with layers of half each of the pudding mixture, the remaining whipped topping and chocolate.  Repeat all layers.  Top with raspberries.

Refrigerate at least 1 hour before serving.  Store leftovers in refrigerator.

Makes 16 servings, about 2/3 cup each.

*Jazz it up: Prepare as directed, adding 1/3 cup seedless raspberry jam to chocolate pudding mixture before using as directed.

NOTE:  I have both doubled and tripled this recipe.  Love it and so will you!!!