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Ingredients:
1 baked 9 brownie mix
16 Ounce(s) or 2 cups raspberry preserves
2 jello jello
1 frenchvanilla cool whip
3/4 Quart(s) milk
Directions: POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping. 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 whipped topping. Repeat all layers. REFRIGERATE at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.
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