Strawberry Brownie Torte

Last night, for enrichment, I made this dessert. I started it about 45 mintues before enrichment started. (I wasn't sure before then that I would even be going.) The brownie layers were still warm and it got a little messy. Still, people loved it and wanted the recipe. This was my first time making it and since I had not time to go to the store, I had to work with what I had. I ended up making the cream part with vanilla pudding, cream cheese, milk, and cool whip. I did not have any sweetened condensed milk. Here is the original recipe.


Strawberry Brownie Torte

Prep time: 20 min
Cook Time: 20 min
Yield: 8 to 10 servings
Ingredients:
Crisco® Original No-Stick Cooking Spray
1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
1 (14 oz.) canEagle 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

Preparation Directions:
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.
2. PREPARE brownie mix according to package directions for cake-like brownies; pour into prepared pans.
3. BAKE 20 minutes or until top springs back when touched. Cool.
4. MIX sweetened condensed milk and water in large bowl; beat in pudding mix. Chill 5 minutes. Fold in whipped topping.
5. PLACE one brownie layer on serving plate. Top with half each of the pudding mixture and strawberries. Repeat layers. Drizzle with chocolate syrup.

(I did not line the pans with waz paper. I just sprayed them with Pam Baking spray. They came out clean.)