Alice in the Kitchen

Love is in the Kitchen

This past weekend, we celebrated the impending nuptials of not one, not two, not three, but FOUR lovely couples.  In honor of them, there were plenty of love-inspired desserts.  For a change, I’m going to post a treat that was not made by me, but is totally worthy of being shared because it was delicious!!  Every last bite of this was devoured.

Strawberry Brownie Shortcake!!

Ingredients

1 pkg Duncan Hines® Double Fudge Brownie Mix
1 (3.5 oz) pkg vanilla instant pudding and pie filling
1 1/2 cups milk
2 cups frozen non-dairy whipped topping
1 quart fresh strawberries

Directions

Preheat oven to 350 degrees F. Grease bottom and sides of two 9-inch round cake pans.

Prepare brownie mix according to package directions for cake-like brownies; pour into prepared pans. A baking tip to get the brownies out of the pan easier is to put a circle of parchment paper on bottom of pan.

Bake 20 to 25 minutes or until top springs back when touched. Cool 10 minutes. Remove from pans; cool completely.

Meanwhile, stir pudding mix and milk in medium bowl; mix well. Chill 5 minutes or until thickens. Fold in whipped topping. Chill. To serve, place one brownie layer on plate. Top with half each of pudding mixture and strawberries. Repeat. Garnish as desired.

Look at these layers!!

Enjoy!