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Brownie and Strawberry Shortcakes
box (1 lb 6.25 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and eggs called for on brownie mix box
box (4-serving size) white chocolate instant pudding and pie filling mix
pint (2 cups) whipping cream
cups sliced fresh strawberries
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box. Spread batter in pan.
Bake 28 to 30 minutes or until toothpick inserted 2 inches from sides of pan comes out almost clean. Cool completely, about 1 hour.
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.
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.
Use 3 cups frozen (thawed) whipped topping for the whipped cream.
No nutrition information available for this recipe.
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