Triple-Chocolate Torte

 

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.