Decadent Chocolate Brownie Parfaits

EASY METHOD

1 - 9 x9 inch pan of dark chocolate brownies
1 package of Jello brand white chocolate pudding, made
1 - 10 ounce package of frozen raspberries, thawed
1 tablespoon of sugar
4 tablespoons of chocolate syrup
4 tablespoons of chopped walnuts
Whipped cream

Mix the thawed raspberries with sugar and set aside.

Cut brownies into small cubes.

Divide half the brownie cubes among four clear parfait glasses.  Top with white chocolate pudding, spoon in raspberry sauce and
repeat layers with remaining brownie cubes, pudding and raspberries.

Top with whipped cream

Drizzle chocolate syrup over each dessert; sprinkle with walnuts.

Makes 4 servings

Prep time 10 minutes

Chocolate Brownie Cake

3/4 cup white sugar
2 tablespoons butter or margarine
1/2 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
3 tablespoons unsweetened cocoa powder
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup unsweetened cocoa powder
1 1/4 cups boiling double strength coffee or water

Cream together 3/4 cup sugar and butter. Add the milk and vanilla and mix. Sift together the flour, salt, baking powder, and 3
tablespoons cocoa, and add to the mixture.
 
Spread into a greased 9 x 9 inch pan. The batter will be thick.
 
Combine 1/2 cup white sugar, 1/2 cup brown sugar, and 1/4 cup cocoa. Sprinkle this over the batter.
 
Finally, pour 1 1/4 cups boiling double strength coffee or water evenly over all.  Bake at 350 degrees F (175 degrees C) to 375 degrees
F (190 degrees C) for 30 minutes.
 
Serves 6 to 8.

Makes 1 - 9 x 9 inch pan

White Chocolate Pudding

2-3/4 cups milk
4 oz. white chocolate, broken into pieces
 1/4 cup cornstarch
1 teaspoon vanilla extract
 1 large egg
2 teaspoons Kahlua
 2 large egg yolks
3 tablespoons butter, in small pieces
 1/2 cup sugar

Whisk the cornstarch in a small bowl  with 1/4 cup  milk until  dissolved.

Scald the remaining milk in a saucepan over medium heat.

In another bowl, whisk together the egg, yolks and sugar.  Add the cornstarch.

Slowly whisk in the scalded milk. Return to saucepan.  Cook, stirring, until mixture thickens and begins to gently boil.

Remove from heat and quickly stir in the  remaining ingredients.  Strain  immediately and divide evenly among four wine glasses or
dessert goblets.

Let stand about 10 minutes.  Then cover with plastic wrap and chill.

Puddings are great as is, but could be garnished with sliced  toasted almonds, whipped cream, or both. You  could also center the
glasses on dessert  plates and   surround with cookies or chocolate  truffles.

Pudding will keep up to 5 days in the fridge.

Raspberry Sauce

10 ounce package of frozen raspberries with syrup, thawed
2 tablespoons sugar

In blender container or food processor bowl with metal blade, combine all sauce ingredients.Process until smooth; strain to remove seeds.
Refrigerate.