STRAWBERRY BROWNIE SPLIT
INGREDIENTS:
BROWNIE
1 (15.8 ounce) pkg 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
DIRECTIONS:
Heat oven to 350 degrees. 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.
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