Instructions

1. Beat pudding mix and milk in large bowl with whisk 2 min. Stir in 1-1/2 cups whipped topping.
2. Add 1/2 cup raspberries and 3/4 cup blueberries to pudding mixture; mix lightly. Spread onto bottom of 12x8-inch dish; cover with 3/4 cup of the remaining whipped topping.
3. Stand grahams in 5-3/4 lengthwise rows in pudding mixture as shown in photo. Place remaining blueberries in space in top left corner of dish.
4. Spoon remaining whipped topping into pastry bag fitted with star tip. Use to pipe whipped topping in rows between grahams. Top every other row with remaining raspberries as shown in photo.
5. Refrigerate 4 hours.

Cooking time (duration)

4 hours 15 min total

Category

Dessert

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