Berry Brownie Parfaits

 

1

package (4-serving size) white chocolate instant pudding and pie filling mix

1 1/2

cups milk

1/2

teaspoon rum extract

1

cup frozen (thawed) whipped topping

4

brownies (2 1/2-inch square)

1

cup fresh raspberries

• 1 Beat pudding mix, milk and rum extract in medium bowl 2 minutes, using wire whisk. Refrigerate 10 minutes. Fold in whipped topping.
• 2 Cut each brownie into 12 squares. For each serving, spoon about 2 tablespoons pudding mixture into 6- to 10-inch parfait glass. Top with 4 brownie pieces and 4 raspberries; press lightly. Repeat layers. Top each with 2 tablespoons pudding mixture. Refrigerate 30 minutes. Garnish with remaining raspberries.