I have my husband's family Christmas Party this Saturday and have been looking for a great, but easy dessert to bring along. It's a HUGE party as he comes from a HUGE family. It's one of those extended family parties so it's lots of fun because we get to see relatives that we haven't seen in awhile. It's also our daughter's first Christmas so it will be extra special.Anyway, one of my favorite cooking websites is http://www.kraftfoods.com/ They have thousands of wonderful recipes that are not only unique, healthy and beautiful, but also very easy to make. It's a great site whether you love to cook and/or bake.
I found this recipe for "The Chocolate Passion Bowl" and before I even read the recipe I was pretty sure that was going to be the recipe I would choose. I mean, with a name like that it has to be good...right?! I guess we'll see.
So, I thought I would share the recipe with you in case you were looking for a recipe for the holidays or just something delicious! Enjoy!
THE CHOCOLATE PASSION BOWL:
Prep Time:20 min
Total Time:1 hr 20 min
Makes:16 servings, about 2/3 cup each
Ingredients:
3 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed, divided
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)
1 pt. (2 cups) raspberries
BEAT milk and dry pudding mixes in large bowl with wire whisk 2 min. or until blended. Gently stir in 1 cup of the whipped topping.
PLACE half of the brownies in 2-qt. serving bowl; top with layers of half each of the pudding mixture, remaining whipped topping and raspberries. Repeat all layers.
REFRIGERATE at least 1 hour. Store leftovers in refrigerator.
Kraft Kitchens Tips:
*If desired, use BAKER'S ONE BOWL Brownies to bake a 13x9-inch brownie layer. Cut enough of the brownie into 1-inch cubes to measure 5-1/2 cups. Reserve remaining brownies for snacking.
*Special Extra: Chop 2 chocolate-coated caramel-peanut nougat bars (2.07 oz. each). Assemble dessert as directed, topping each layer of raspberries with layer of half of the chopped nougat bars.
*Substitute: Substitute 1 pkg. (12 oz.) marble pound cake, cubed, for the baked brownie square and/or undrained thawed frozen raspberries for the fresh raspberries.
Total Time:1 hr 20 min
Makes:16 servings, about 2/3 cup each
Ingredients:
3 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed, divided
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)
1 pt. (2 cups) raspberries
BEAT milk and dry pudding mixes in large bowl with wire whisk 2 min. or until blended. Gently stir in 1 cup of the whipped topping.
PLACE half of the brownies in 2-qt. serving bowl; top with layers of half each of the pudding mixture, remaining whipped topping and raspberries. Repeat all layers.
REFRIGERATE at least 1 hour. Store leftovers in refrigerator.
Kraft Kitchens Tips:
*If desired, use BAKER'S ONE BOWL Brownies to bake a 13x9-inch brownie layer. Cut enough of the brownie into 1-inch cubes to measure 5-1/2 cups. Reserve remaining brownies for snacking.
*Special Extra: Chop 2 chocolate-coated caramel-peanut nougat bars (2.07 oz. each). Assemble dessert as directed, topping each layer of raspberries with layer of half of the chopped nougat bars.
*Substitute: Substitute 1 pkg. (12 oz.) marble pound cake, cubed, for the baked brownie square and/or undrained thawed frozen raspberries for the fresh raspberries.
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All I can say is, "YUM!"
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