1 pkg. (18.25 oz.) brownie mix (plus ingredients to make brownies)
1 cup milk
2 pkgs. (3.4 oz. each) white chocolate instant pudding and pie filling
¾ cup Chambord
¼ cup crème de cacao
2 cups thawed frozen whipped topping
2 pints raspberries
red food coloring
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Prepare and bake brownie mix according to cake-like package directions; cool completely. In large bowl, whisk pudding mix into milk, until mixture begins to thicken. Add Chambord and crème de cacao to pudding mixture, mixing well. Fold in whipped topping. Add red food coloring to get desired color. Cut brownies into 1 inch cubes. Layer 1/3 of the brownie cubes into trifle bowl. Top with 1/3 of the pudding mixture, pressing lightly, and 1/3 of the raspberries. Repeat layers two more times. Chill 30 minutes before serving.
Makes 12 servings.