2 pkg. (3.9 oz. each) Chocolate Instant Pudding
3 cups cold milk
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)
2 cups fresh raspberries
1. Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup Cool Whip.
2. Place half the brownies in 2-qt. bowl; cover with layers of half each of the pudding, remaining Cool Whip and berries. Repeat.
3. Refrigerate 1 hour.
Substitute 1 pkg. (12 oz.) marble pound cake, cubed, for the brownie squares and fresh strawberries for the fresh raspberries.