If you’re looking for a rich, decadent, chocolate dessert, this is a must try! While it sounds a little difficult and intimidating, it really isn’t. The hardest part is not eating the whole thing yourself! I find this recipe to be one of the perfect “make ahead” desserts.
Enjoy after any meal, or any time you choose to indulge your chocolate craving!

You will need:

9″x 13″ baking pan
Large mixing bowl
2 quart serving bowl
Wire whisk

5 cups cold milk

2 large pkg Chocolate Flavor Instant Pudding & Pie Filling ( We use Jell-o brand )
2 large tubs of whipped topping, thawed ( Cool Whip-plain )
2 Cups raspberries, cleaned and drained well ( substitute blueberries , strawberries or mix together )
1 Box (21-1/2 oz) fudge brownie mix

Crushed Heath Bars: As many as you want, but at least 6 big ones ( freeze first, then crush )


Bake brownies according to package directions in a 9×13” pan. Cool completely and cut into ½” cubes.

Make the Pudding:
Pour milk into large bowl.
Add dry pudding mixes.
Whisk 2 minutes or until well blended.
Gently fold in 3 cups of the whipped topping

Place half of the brownie cubes in a 2-qt serving bowl
Top with half of the pudding mixture, “smashed” Heath bars, half of the raspberries and half of the remaining whipped topping.

Repeat all layers.

Sprinkle some more smashed Heath bars on the top layer of Cool-Whip.

Cover with plastic wrap and refrigerate over night, or at least an hour or two. Store leftover dessert in refrigerator.

Note: You may substitute chocolate cake mix for brownie mix, but it won’t taste as rich!