| 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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