Triple Chocolate Torte
1 package fudge brownie mix (1 pound 3.8 ounces)
1 1/4 cups milk
1 package instant white chocolate pudding and pie filling mix (4 serving
size)
1 (8 ounce) container frozen whip cream topping, thawed (3 1/2 cups)
1/3 cup miniature semi-sweet chocolate chips
1 pint (2 cups) raspberries or strawberries, if desired.
Heat oven to 325 degrees. Spray the bottom only of a spring form pan (9x3
inches) with cooking spray. Make brownies mix as directed on package using
water, oil, and eggs. Spread in pan. Bake 45-50 minutes or until toothpick
comes out clean.
Cool completley (do not remove from side of pan).
Beat milk and pudding mix in large bowl with wire whisk about 2 minutes or until thickend. Fold in whipped topping and chocolate chips. Pour over brownie.
Cover and freeze at least 4 hours before serving. Remove side of pan.
Serve with berries. Store covered in freezer.