Chocolate Passion Bowl

It's pretty and it's tasty! Here's the recipe from Yahoo! Food:

Chocolate Passion Bowl
Ingredients:

3 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 (8 ounce) tub COOL WHIP French Vanilla Whipped Topping, thawed, divided
1 (9 x 9 inch) pan baked brownie layer, cooled, cut into 1-inch cubes
1 pint raspberries

Directions:

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.
Place half of the brownie cubes in 2-qt. serving bowl; top with layers of half each of the pudding mixture, raspberries and the remaining whipped topping. Repeat all layers.
Refrigerate at least 1 hour before serving. Store leftover dessert in refrigerator.
Yield: 16 servings

Notes
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.
Jazz It Up
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.