Brownie and Strawberry Shortcakes

 

1

box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

Water, vegetable oil and egg called for on brownie mix box

1 1/4

cups milk

1

box (4-serving size) white chocolate instant pudding and pie filling mix

1

pint (2 cups) whipping cream

2

cups sliced fresh strawberries

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box. Spread batter in pan.
• 2 Bake 28 to 33 minutes or until brownie springs back when touched lightly in center. Cool at least 30 minutes.
• 3 Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until thickened; set aside. In another medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into pudding mixture until well combined. Cover; refrigerate until serving.
• 4 Cut brownies into 6 rows by 4 rows, making 24 squares. Place 1 brownie square on each of 12 individual dessert plates; top each square with 3 tablespoons pudding mixture. Top each shortcake with another brownie square, 2 more tablespoons of pudding mixture and 2 tablespoons strawberries. Store covered in refrigerator.