Strawberry Brownie Split
BROWNIE
1 (15.8 ounce) package Brownie Mix
1/4 cup water
2 tablespoons oil
1 egg
FILLING
1 (8 ounce) container frozen whipped topping, thawed
1 to 2 tablespoons Amaretto
2 pints (4 cups) fresh strawberries, sliced
Heat oven to 350o F. Line 2 (9-inch) round pans with foil; lightly
spray foil with nonstick cooking spray. Mix brownie mix according to
box. Divide batter evenly into sprayed foil-lined pans; spread
evenly. Bake for 18-22 minutes or until toothpick inserted in center
comes out clean. Cool 20 minutes. Remove brownies from pans by
lifting foil. Cool completely (about 1 hour) and remove foil. In
small bowl, combine whipped topping and Amaretto; fold gently to
mix.
To assemble dessert, place one complete brownie layer, top side
down, on serving plate. Spread with half of filling mixture. Arrange
half of sliced strawberries in thin layer over filling. Top with
second brownie, top side up. Spread with remaining mixture. Arrange
remaining strawberry slices over top. Refrigerate until ready to
serve.
YIELD: 8 Servings |