Chocolate Passion Bowl

-3 C. cold milk
-2 pkgs instant chocolate pudding mix
-8 oz. tub French vanilla cool whip, thawed, divided
-1 baked 9X13 pan brownies, cooled, cut into 1-inch cubes
-1 pt. (2 cups) fresh raspberries
-3 oz. cream cheese, softened

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended; add cream cheese. Gently stir in 1 cup of cool whip. Place half of the brownie cubes in 2-quart serving bowl, top with half of the pudding mixture, half of the raspberries and half of the remaining cool whip. Repeat all layers. Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator. Makes 16 servings about 2/3 c. each.

*I thought I should have added more raspberries. I bought a little package, but it didn't seem to be enough.
*This is really cute in a trifle bowl with a ribbon tied around it for special occasions. Enjoy!