Stir boiling water into jelly powder in medium bowl at least 2 min. until completely dissolved. Add ice; stir until ice is completely melted and jelly starts to thicken.
Place brownie pieces into 2-1/2-qt. serving bowl; cover with jelly. Refrigerate until ready to use.
Pour milk into separate medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended.
Spoon over ingredients in serving bowl; top with layers of raspberries and whipped topping. Refrigerate 2 hours. or until ready to serve.
Kraft Kitchen Tips!
Garnish with additional raspberries and fresh mint sprigs.
Prepare and refrigerate the Jell-O, brownie and pudding layers the day before you serve this dessert.
Calories From Fat
% Daily Value
Total fat 7 g
Saturated fat 2.5 g
Cholesterol 5 mg
Sodium 320 mg
Total carbohydrate 46 g
Dietary fibre 1 g
Sugars 0 g
Protein 3 g
Makes 15 servings, about 2/3 cup each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.