Chocolate Raspberry Trifle

This is a SUPER easy but delicious and beautiful dessert that looks like it took all day.

Using fresh raspberries while they are in season is the best but frozen work too.

1 pan of brownies already made, thick or thin
fresh raspberries (about 3 pints) or 1 bag frozen (thawed and drained)

Pudding layer:
1 - 3 oz. instant jello pudding any choc or white flavor you like
(cheesecake, white choc, vanilla... all work great)
1 c milk
1 - 12 oz cool whip thawed minus 1/2 c for the ganache
Mix together the milk and pudding and then fold in the cool whip until blended saving 1/2 c cool whip for ganache

Ganache layer:
1 c chocolate chips (semi sweet or milk chocolate)
1/4 c seedless raspberry jam (or whatever kind of berry jam you have)
1/2 c cool whip, thawed

Mix all together in microwave proof bowl. Melt for 40-50 seconds on high, stirring after each 20 second interval until melted and smooth.

In a trifle dish or clear glass bowl layer 1/3 of the brownies first. Then cover with 1/3 of the berries. Then put 1/3 of the pudding layer. Carefully cover with 1/3 c. of pudding layer. Then top of with 1/3 of ganache spreading carefully to cover. Continue layers ending with ganache. Use a couple berries for garnish if desired. Cover and refrigerate a couple hours. YUM!