• 2 (1 1/2-liter) water bottles, emptied
  • 2 cups cold heavy whipping cream
  • 1/4 cup raspberry preserves
  • 1/4 cup instant chocolate pudding mix
  • 1/2 pint raspberries, cut in half
  • 2 cups brownie bites
  • 4 cups chocolate ganache or magic chocolate shell syrup
  • Fresh whole raspberries, for garnish


  1. Cut water bottle tops off (about 3 to 4 inches down). Cut each in half and slide pieces together to form one rounded mold shape. Line the mold with plastic wrap for easy cake removal.
  2. In a medium bowl, mix heavy whipping cream until medium peaks form. Fill the bottom of the mold with a layer of whipped cream, followed by a layer of halved raspberries.
  3. Divide remaining whipped cream mixture in half and add raspberry preserves to one half and chocolate pudding to the other half.
  4. Add a layer of raspberry preserve whipped cream and chocolate pudding whipped cream. Place brownie bites on top of chocolate cream.
  5. Cover entire bottle cake with more plastic wrap and refrigerate for 4 hours or overnight.
  6. Turn mold upside down onto a wire rack-lined sheet tray and pour chocolate ganache over to coat. Top with whole raspberries. Allow ganache to set. Slice and serve.