| 1 | box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix |
| Water, vegetable oil and eggs called for on brownie mix box |
| 1 1/4 | cups milk |
| 1 | box (4-serving size) white chocolate pudding and pie filling mix |
| 1 | container (8 oz) frozen whipped topping, thawed (3 1/2 cups) |
| 1/3 | cup miniature semisweet chocolate chips |
| 1 | pint (2 cups) raspberries or strawberries, if desired |
| 1. | Heat oven to 325ºF. Spray bottom only of 9-inch springform pan with cooking spray. Make brownie mix as directed on box, using water, oil and eggs. Spread in pan. |
| 2. | Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely. (Do not remove side of pan.) |
| 3. | In large bowl, beat milk and pudding mix with wire whisk about 2 minutes or until thickened. Fold in whipped topping and chocolate chips. Pour over brownie. |
| 4. | Cover and freeze at least 4 hours before serving. Remove side of pan. Serve with raspberries. Store covered in freezer. |
|
| For a spectacular presentation, drizzle chocolate topping on dessert plates before adding the torte. Or drizzle chocolate topping over the top of the torte, and garnish with chocolate-dipped strawberries or raspberries. |
Nutrition Information:
205 ( 45); 11g ( 3g, ncg); 20mg; 210mg; 25g ( 1g, ncg); 2g 0%; 0%; 2%; 2% 1 ; 1 ; 0 ; 0 ; 1 1/2 nc