Strawberry Brownie Torte

By Kathy Johnson

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1/2 cup cold water
• 1 (4-serving size) package instant vanilla flavor pudding mix
• 1 (4 oz.) container (1 3/4 cups) frozen whipped topping, thawed
• 1 quart (about 1 1/2 lbs.) fresh strawberries, cleaned, hulled and halved
• Smucker's® Chocolate Sundae Syrups Ice Cream Topping

Details

Servings 8
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

HEAT oven to 350°F. Spray two 9-inch round layer cake pans with no-stick cooking spray. Line with wax paper, extending paper up sides of pans; spray wax paper with no-stick cooking spray.
PREPARE brownie mix according to package directions for cake-like brownies; pour into prepared pans.
BAKE 20 minutes or until top springs back when touched. Cool.
MIX sweetened condensed milk and water in large bowl; beat in pudding mix. Chill 5 minutes. Fold in whipped topping.
PLACE one brownie layer on serving plate. Top with half each of the pudding mixture and strawberries. Repeat layers. Drizzle with chocolate syrup.