2 pkgs. (1.4 oz. each) Chocolate fat-free sugar-free instant pudding
2 1/2 cups cold fat-free milk
2 cups thawed fat-free Cool Whip, divided
2 cups fresh raspberries (or strawberries, sliced), optional
1/4 cup Chocolate syrup
Cover bottom of 9-inch square pan with cake slices, cutting and piecing slices to fit. Beat pudding mixes and milk with wire whisk for 2 minutes. (Pudding will be thick.) Stir in 1 cup Cool Whip; spread over cake slices. Refrigerate 2 hours or until firm. Top with remaining Cool Whip and berries just before serving. Drizzle with Chocolate syrup.
Cover bottom of 9-inch square pan with cake slices, cutting and piecing slices to fit. Beat pudding mixes and milk with wire whisk for 2 minutes. (Pudding will be thick.) Stir in 1 cup Cool Whip; spread over cake slices. Refrigerate 2 hours or until firm. Top with remaining Cool Whip and berries just before serving. Drizzle with Chocolate syrup.
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