Chocolate Brownie Trifle is one of my favorite Summer treats. This is a large recipe to feed a crowd.

The raspberry dark chocolate and fresh raspberries add a lot of surprising flavor and texture to the trifle.

Ingredients:
2 batches of brownies, homemade or made from brownie mix
2 boxes (3.4 oz each) Cook & Serve Chocolate Pudding mix
4 cups milk
2 tubs (8 oz. each) of Cool Whip
2 Raspberry dark chocolate bars, chopped
1 pint of fresh raspberries

Method:
1. Cut up or break up brownie into pieces, set aside
2. Make chocolate pudding according to the box’s directions: mix the pudding mix with milk until dissolved.
3. Bring it to a boil or until thickened. Stir constantly.
4. Chop one of the raspberry dark chocolate bars finely and add to the chocolate pudding. Stir until the chocolate melts. (The second chopped chocolate bar is for the layers and topping.)
5. Transfer to a bowl and cover with plastic wrap touching the surface. Let cool completely.
6. Thaw the 2 containers of Cool Whip in the fridge. Take about 1.5 cups of the Cool Whip and mix in with the prepared chocolate pudding until combined.
7. In a trifle bowl or a large glass bowl, layer the brownie pieces to fit the bottom of the bowl. Top with the chocolate pudding just to cover the brownie for the second layer.
8. Spoon the Cool Whip over the chocolate pudding for the third layer. Top with some fresh raspberries and some chopped dark chocolate bar.
9. Repeat the process with the brownie, chocolate pudding, cool whip, fresh raspberries, and some chopped chocolate bar.
10. Cover with plastic wrap and chill it for 2-4 hours.
11. Fill 2 tall glasses (Root beer float glasses) with the same layers of trifle with the leftovers.

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