Strawberry Brownie Torte

Strawberry Brownie Torte

Source of Recipe
Eaglebrand newsletter

1 (21.5 or 23.6-ounce) package fudge brownie mix
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1/2 cup cold water
1 (4 serving size) package instant vanilla flavor pudding mix
1 (4-ounce) container frozen non-dairy whipped topping, thawed
1 quart fresh strawberries, cleaned, hulled and halved (about 1 1/2
pounds)

Preheat oven to 350. Grease two 9-inch round layer cake pans. Line
with wax paper, extending up sides of pans; grease wax paper.
Prepare brownie mix as package directs for cake-like brownies; pour
into prepared pans. Bake 20 minutes or until top springs back when
touched. Cool. In large bowl, mix sweetned condensed milk and water;
beat in pudding mix. Chill 5 minutes. Fold in whipped topping. Place
1 brownie layer on serving plate. Top with half each of the pudding
mixture and strawberries. Repeat layers. Drizzle with chocolate syrup
if desired. Refrigerate leftovers.