2-1/2 c. cold milk
2 pkg. (4 serving size) Jello chocolate instant pudding
2 (8 oz.) cartons Cool Whip, thawed
Brownie Mix
1 pt. (2 cups) raspberries or strawberries, sliced

Bake brownies in a 9 x 13 inch pan according to directions. Set aside. Combine milk and pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 tub of the whipped topping. Place 1/2 of the brownie, cubed, in large serving bowl. Top with layers of 1/2 of pudding mixture, raspberries and whipped topping. Repeat layers. Refrigerate at least 1 hour or until ready to serve.