Triple Chocolate Torte Ingredients 1 box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix (Water, vegetable oil and eggs called for on brownie mix box) 1 1/4 cups milk 1 box (4-serving size) white chocolate pudding and pie filling mix 1 container (8 oz) frozen whipped topping, thawed (3 1/2 cups) 1/3 cup miniature semisweet chocolate chips 1 pint (2 cups) raspberries or strawberries, if desired Directions Heat oven to 325ºF. Spray bottom only of 9-inch springform pan with cooking spray. Make brownie mix as directed on box, using water, oil and eggs. Spread in pan. Bake 38 to 40 min or until toothpick inserted in center comes out clean. Cool completely. (Do not remove side of pan.) In large bowl, beat milk and pudding mix with wire whisk about 2 minutes or until thickened. Fold in whipped topping and chocolate chips. Pour over brownie. Cover and freeze at least 4 hours before serving. Remove side of pan. Serve with raspberries. Store in freezer. Back