Strawberry Brownie Torte
>> Sunday, February 19, 2012
This tests best fresh. Stays about a week.
Ingredients
| 1 (21.5 or 23.6 oz) pkg brownie mix | 1 (5oz) pkg instant vanilla pudding (big box) |
| 1 can (14 oz) sweetened condensed milk | 1 (4oz) container cool whip |
| 1/2 cup cold water | 1 quart sliced fresh strawberries |
Directions
Grease two 9 inch round layer cake pans. Prepare brownie mix as package directions for cake-like brownies. Pour into pans. Bake a 350°F for 20 minutes. Cool
In bowl mix condensed milk and water (I don’t scrape out of the can of milk, I just kind of pour most of it out, otherwise it seems like it gets so runny). Beat in pudding mix. Chill. (I chill this overnight) Fold in whipped topping.
Place 1 brownie layer on a plate. Top with 1/2 each pudding mix and strawberries. Repeat and refrigerate.
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