Brownie and Strawberry Shortcakes

Prep Time:20 Mins | Total Time:2 Hrs 5 Mins | Makes:12 Servings

Strawberry shortcakes take on a fudgy new taste and look with easy-mix brownies and creamy pudding.

1 box Betty Crocker* Chocolate Chunk Brownies

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

1 1/4 cups (300 mL) milk

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

2 cups (500 mL) whipping cream

2 cups (500 mL) sliced fresh strawberries

Heat oven to 350ºF. Line bottom and sides of 9x13-inch rectangular baking pan with foil. Grease bottom only of foil with shortening or cooking spray.
Stir brownie mix, water, oil and eggs in large bowl until well blended. Spread in pan. Bake 18 to 20 minutes or until toothpick inserted 2-inches (5 cm) from side of pan comes out almost clean. Cool completely, about 1 hour, on cooling rack.
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.

Time Saver : Use 3 cups frozen (thawed) whipped topping for the whipped cream.