2 boxes (4-serving size each) white chocolate instant pudding and pie filling mix
1 pint (2 cups) whipping (heavy) cream
3 cups sliced fresh strawberries
1. Heat oven to 350°F. Grease 15x10x1-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, oil, water and eggs with spoon until well blended. Spread batter in pan.
2. Bake 23 to 25 minutes or until brownie springs back when touched lightly in center. Cool 15 minutes.
3. Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until thickened. In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into pudding mixture until well combined. Cover; refrigerate.
4. Cut brownies into 6 rows by 4 rows, making 24 squares. Place 1 brownie square on each individual dessert plate; top each with 1/4 cup pudding mixture and 2 tablespoons strawberries. Repeat layers.
High Altitude (3500-6500 ft): Add 3 tablespoons flour to dry brownie mix.