Romantic Chocolate Triffle

Ingredients:

3 cups cold milk
2 small packages chocolate instant pudding
1 tub of 8-oz COOL WHIP French Vanilla Whipped Topping (thawed)
1 already baked 9-inch square brownie layer, cooled and crumbled into 1-inch pieces
1 pt. (2 cups) raspberries

Proceedure:

Beat milk and dry pudding mixes in large bowl with wire whisk about 2 minutes until blended. Let set in refrigerator at least 3 hours.
Gently stir in 1 cup of the whipped topping.
Evenly lay out half of the brownies pieces in a 2-qt. glass serving bowl, punch bowl or triffle bowl Top with half of the pudding
Top with half of the whipped topping
Top with half of the berries
Top with the rest of the brownie pieces
Top with the rest of the pudding
Top with the rest of the whipped topping
Top with the rest of the berries
REFRIGERATE at least 1 hour. Store leftovers in refrigerator.

Thank you Kraft for this delicious recipe

KAREN'S SOUTHERN COMFORT CAKE

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cake-
1 yellow cake mix with pudding in the mix
(If you can't find this kind of cake mix, add a small bag of vanilla pudding powder)
4 eggs
1/2 cup COLD water
1/2 cup oil
1 cup chopped nuts
1/2 cup Southern Comfort
glaze-
1/4 cup butter
1/8 cup water
1/2 cup powdered sugar
1/4 cup Southern Comfort
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1. Preheat oven to 325F
2. Combine all ingredients for cake at medium speed for 2 minutes
3. Pour into greased/floured 10 or 12" bundt pan
4. Bake 1 hour and let cool
5. While cooling - make glaze:
6. Melt butter in sauce pan
7. Stir in water and sugar
8. Boil for 3 minutes
9. Remove from heat and add in Southern Comfort
10. Back to the cake:
11. Once cooled, invert onto plate and prick holes in top (this will let the icing soak in deep)
12. Brush glaze evenly across top of cake
13. Just before serving, sift powdered sugar on top of cake

My boss used to bring in this cake and it is delicious. Moist and tasty! Once she boozed it up a little more for us - guess she didn't mind lesser productivity that day!