Brownie and Strawberry Shortcakes

Ingredients

• 1 box brownie mix 
• 1 serving vegetable oil for on brownie mix box
• 1.3 cups milk cold
• 1 box peach pie filling white instant (4-serving size)
• 1.3 cups cup heavy whipping cream 
• 2 cups strawberries fresh sliced

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• hand mixer
• aluminum foil

Directions

1. Heat oven to 350°F. Line 13x9-inch pan with foil, allowing some to extend over edges of pan. Grease bottom and sides of foil with shortening or spray with cooking spray.
2. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 hour. Freeze in pan 15 minutes.
3. Meanwhile, in large bowl, beat milk and pudding mix with wire whisk about 2 minutes or until thickened; set aside. In chilled medium 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 until serving.
4. When ready to serve, using foil to lift, remove brownies from pan, and peel foil away.
5. Cut into 6 rows by 4 rows, making 24 squares. To assemble, place 1 brownie square on plate. Top brownie square with 3 tablespoons of the pudding mixture and 1 tablespoon of the strawberries. Top with another brownie square, 2 more tablespoons of pudding mixture and 1 tablespoon strawberries. Repeat with remaining brownie squares, pudding mixture and strawberries. Store covered in refrigerator.