Strawberry Brownie Split

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

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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