- 1 (19.5 ounce) package Pillsbury® Brownie Classics Traditional Fudge Brownie Mix
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
- 1/2 cup cold water
- 1 (4-serving size) package instant vanilla pudding mix
- 1 (4 ounce) container frozen nondairy whipped topping, thawed
- 1 quart fresh strawberries, cleaned hulled and halved
- Smucker's® Chocolate Sundae Syrups Ice Cream Topping
- Preheat oven to 350 degrees F. 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 sweetened condensed milk and water; beat in pudding. Chill 5 minutes. Fold in whipped topping.
- Place one brownie layer on serving plate. Top with half each of pudding mixture and strawberries. Repeat layers. Drizzle with chocolate syrup. Store leftovers covered in refrigerator.