Instructions

1. MICROWAVE semi-sweet chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour.
2. SPREAD onto bottom of 8-inch square pan sprayed with cooking spray.
3. BAKE 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Meanwhile, beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Refrigerate 1 hour.
4. CUT brownie into 1-inch pieces. Place half the brownies pieces in 2-qt. serving bowl; top with layers of half each of the pudding mixture, raspberries, chopped candy bars and remaining COOL WHIP. Repeat layers.

Cooking time (duration)

Prep Time: 20 minutes • Total Time: 1 hour 45 minutes. (includes refrigerating)

Number of servings (yield)

18 servings

Category

Dessert

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All KRAFT Easter Dessert Recipes Recipes

Nutritional Information

Per Serving: 260 calories, 12g total fat, 8g saturated fat, 40mg cholesterol, 270mg sodium, 37g carbohydrate, 2g dietary fiber, 4g protein, 6%DV vitamin A, 6%DV vitamin C, 8%DV calcium, 6%DV iron.

Keeping Brownies Fresh

The best way to keep brownies fresh and moist is to store them right in the baking pan. Cover pan tightly with foil and store at room temperature. Uncut brownies will stay fresh longer, so cut brownies just before serving when possible.

Make Ahead

For added convenience, the brownies can be baked ahead of time. Cool, then store, tightly covered, at room temperature up to 2 days before cutting into pieces and using as directed.

Size Wise

Since this trifle makes 18 servings, it is the perfect dessert to serve at your next party.