1 19.5-oz. pkg. brownie mix
(plus whatever the pkg. says you need - usually oil, water and eggs)
1 16-oz. container sour cream (divided)
1 c. Cool Whip
1 Tbsp. powdered sugar
1 tsp. vanilla
3 c. strawberries, sliced
Directions:
Preheat oven to 350°F.
Prepare brownie batter as directed on package. Stir 1/2 c. sour cream into package.
Spray a 9-inch round cake pan with nonstick spray. Dust the pan with flour.
Spoon brownie batter into the prepared pan.
Bake at 350°F for 45 min.
Remove from oven, then allow to cool 10 min. Remove from pan and let cool completely on a wire rack.
Mix 1 1/2 c. sour cream (the remaining sour cream), the Cool Whip whipped topping, powdered sugar, and vanilla.
Cut the cooled brownie in half horizontally. Place the bottom half on the serving plate. Spread half of the sour cream mixture over the brownie layer.
Top with the other brownie layer. Then spread with another layer of sour cream mixture.
Slice strawberries. Top dessert with a layer of sliced strawberries.
Submitted by Gretchen Grant
Contributed on: Sunday April 22nd, 2007