LINE bottom of 9-inch square pan with cake slices. Pour milk into large
bowl. Add pudding mixes. Beat with wire whisk 1 minute. (Mixture will be
thick.) Immediately stir in whipped topping. Spread over cake slices.
REFRIGERATE 2 hours until set. Just before serving, top with raspberries
and drizzle with melted chocolate. Store leftover dessert in refrigerator.