Berry Brownie Parfaits

Source: Jan Taylor

1 (4 serving size) box white chocolate instant
    pudding and pie filling mix
1 1/2 cups milk
1/2 teaspoon rum extract
1 cup frozen whipped topping, thawed
4 (2 1/2-inch square) brownies
1 cup fresh raspberries

Beat pudding mix, milk and rum extract in medium bowl 2 minutes, using wire whisk. Refrigerate 10 minutes. Fold in whipped topping.

Cut each brownie into 12 squares. For each serving, spoon about 2 tablespoons pudding mixture into 6 to 10 inch parfait glass. Top with 4 brownie pieces and 4 raspberries; press lightly. Repeat layers. Top each with 2 tablespoons pudding mixture. Refrigerate 30 minutes. Garnish with remaining raspberries.

Makes 6 servings.

ENJOY!