"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Trey's Strawberry Cream Brownie Birthday Cake Recipe

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This recipe for Trey's Strawberry Cream Brownie Birthday Cake, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sariah Homan
Added: Saturday, May 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can eagle brand milk
1 box of regular sized instant vanilla pudding
1 c. half and half
1 container of cool whip
2 family sized boxes of brownies
1 1/4 c. chocolate chips
1 container of fresh strawberries
Parchment paper

Directions:
Directions:
Mix together sweetened milk, pudding, and half and half until it thickens then add one container of cool whip. Let this cool in the fridge for a couple of hours.

Take parchment paper and cut in the shape of your three circular baking pans. Place parchment paper inside and then spray with non stick cooking spray. Set aside. Mix the brownies as directed on the back of the box and add the chocolate chips to the brownie mixture. Pour the mixture evenly between the three circular pans. Bake as directed on the back of the brownie box. Once done let cool for 10 minutes then flip over onto wire racks. Let the brownies totally cool before putting the rest of the cake together. Slice one container of fresh strawberries.

Once the brownies are cooled completely, begin layering. First the brownie cake, then the cool whip mixture, and last the strawberries. Repeat 2 more times. You should end up with strawberries on top. Let it set up in the refrigerator for at least one hour.

Personal Notes:
Personal Notes:
The cool whip mixture can be done the day before.

 

 

 

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