3 cups cold milk
2 (4 serving size) Jell-O chocolate flavor instant
    pudding & pie filling
1 (8 ounce) container Cool Whip French Vanilla
    whipped topping, divided
1 baked 9-inch square brownie layer, cut into
    1-inch cubes (about 5 1/2 cups)
1 pint (2 cups) raspberries

Pour milk into large bowl. Add dry pudding mixes. Beat with a wire whisk for 2 minutes or until well blended. Gently stir in 1 cup of whipped topping. Place half of the brownie cubes into a 2-quart serving bowl; top with half of pudding mixture, half of the raspberries and half of the remaining whipped topping. Repeat all layers. Refrigerate at least one hour.

Makes 16 (2/3 cup) servings.

NOTE: French Vanilla Cool Whip is available in Fall and Winter.