Chocolate Raspberry Trifle
1 pan (9 x 13 inches) of your favorite box family size boxed brownie mix, prepared according to directions and cooled
2 packages (3.4 ounces) instant chocolate pudding
3 cups cold milk
1 container (12 ounces) frozen whipped topping, thawed
2 cups fresh or frozen raspberries
1 teaspoon cornstarch
3 tablespoons sugar
2 tablespoons water
1 chocolate bar
Mint sprig (optional)
Cut brownies into bite size squares. In a large bowl, beat the milk and pudding mixes together until pudding starts to thicken. Fold about 3/4 of the whipped topping into the pudding mixture using a spatula.
In a saucepan, heat all but a handful of berries, sugar, cornstarch and water. Stir for a few minutes on low until it starts to thicken. Remove from heat and Let cool.
Layer half of the brownies into the bottom of a trifle dish or clear glass bowl. Spoon half of the raspberry sauce on top of brownies. Next, spoon half of the pudding mixture on top. Repeat layers. Cover with plastic wrap and refrigerate until ready to serve. Also, cover and refrigerate remaining whipped topping and reserved raspberries.
Right before serving, spoon a “cloud” of the reserved whipped topping on top. Use a microplane or a vegetable peeler to make chocolate shavings with the chocolate bar to decorate the top. Sprinkle a few raspberries and garnish with fresh mint.
You can also make these in mini trifle dishes so that everybody gets their own dessert. So cute!