| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts, Jello, Tortes | 16 | Servings | |
INGREDIENTS
| BASE | ||
| 1 | pk | Brownie mix, Pillsbury Trad. Fudge; 1 lb. 5.5 oz. |
| 1/2 | c | Miniature chocolate chips |
| 1/2 | c | Water |
| 1/2 | c | Oil |
| 1 | Egg | |
| TOPPING | ||
| 2 | tb | Water |
| 1 | tb | Unflavored gelatin; 1-1/2 packets |
| 16 | oz | Frozen strawberries, whole; thawed |
| 1 1/2 | c | Whipping cream |
| 1/2 | c | Confectioner's sugar |
| GARNISH | ||
| 1/2 | c | Whipping cream; whipped |
INSTRUCTIONS
Heat oven to 350 degrees. Grease bottom only of 10-inch springform pan. In large bowl, combine all base ingredients. Beat 50 strokes with spoon. Spread in greased pan. Bake at 350 degrees for 35 to 40 minutes. Cool 1-1/2 hours or until completely cooled. Meanwhile, place 2 tablespoons water in medium saucepan; sprinkle gelatin over water. Let stand 1 minute to soften. In food processor bowl with metal blade or blender container, process strawberries until smooth. Add to softened gelatin; mix well. Cook over medium heat until gelatin is completely dissolved. Cover; refrigerate 1-1/2 hours or until mixture is slightly thickened. In large bowl, beat 1-1/2 cups whipping cream and confectioner's sugar until stiff peaks form. Fold in strawberry mixture. Spoon over cooled brownie base. Refrigerate 2 hours or until set. Just before serving, garnish torte with whipped cream. Store in refrigerator. Contributor: Pillsbury Christmas Baking Nov. /97 Posted to recipelu-digest by P&S Gruenwald <sitm@ne.infi.net> on Feb 10, 1998
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