Chocolate Raspberry torte

1 Brownie mix and stuff to make it
½ c water
1 pkage 3 oz raspberry jello
¼ c seedless raspberry jam
1 12oz pk chocolate chips
1 16 oz container cool whip
Garnishing optional raspberries, sliced almond, mint leaves

1 cook brownies in bar pan lined with parchment paper 20-25 min. at 350 cool completely
2 in microwave boil water, add jello and jam whisk until smooth, invert brownie on large cutting board, remove parchment, poke lots of LITTE holes (toothpick size) brush mixture on brownie trim ¼ in edge. Cut crosswise into 3 equal pieces these will be your layers.
3. melt chocolate chips in microwave stirring at 30 sec intervals until smooth, immediately fold in half cool whip until blended then fold in remaining cool whip.
4 assemble one layer brownie topped with 1/3 whip mixture until 6 layer garnish as desired . the easiest way to do the whipped layer is a pastry bag.