Recipe manic

     Prep: 15 min. + chilling     Yield: 4-6 Servings Ingredients:     2 cups cold milk     1 package (3.9 ounces) instant chocolate pudding mix     1 loaf (10-3/4 ounces) frozen pound cake, thawed     2 cups fresh or frozen raspberries, thawed     1 cup raspberry preserves     Whipped topping     Additional raspberries, optional Directions:     Mix milk and pudding according to package directions; chill. Cut cake into 1-in. cubes; place half in a 2-qt. glass bowl. In a small bowl, gently stir together raspberries and preserves; spoon half over cake.     Pour half of the pudding over raspberries. Cover with remaining cake cubes. Layer with remaining berries and pudding. Chill until ready to serve. Garnish with whipped topping and raspberries if desired. Yield: 4-6 servings. Source   ...

INGREDIENTS : 1 (5 ounce) package fudge brownie mix 1/16 cup water 1/8 cup vegetable oil 1/2 eggs 1/4 tablespoon dry instant coffee (dry) 1/4 package chocolate flavor instant pudding and pie filling mix 1/2 cup milk 1 (1 1/2 ounce) package English toffee bits (reserving 2 tablespoons for garnish) 7/8 cup whipped cream METHOD: Heat oven to 350F degrees. Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and eggs and stirring coffee into batter. Bake and cool as directed. Cut brownies into 1-inch squares. Place half of the brownie squares in the bottom of a 3-quart glass bowl. Prepare pudding mix as directed on package for pudding, Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped cream. Repeat with remaining brownies, pudding, toffee bits and whipped cream. Sprinkle with reserved toffee bits. Cover and refrigerate at least 4 hour...