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Strawberry Brownie Mousse Torte 

Prep time: 20 min
Cook Time: 35 min
Yield: 16 Servings

Ingredients:

BROWNIE
Crisco® Original No-Stick Cooking Spray
1 (19.5 oz.)package Pillsbury® Classic Traditional Fudge Brownie
1/2cup Crisco® Pure Vegetable Oil
1/4cup water
2 large eggs
1/2cup miniature semi-sweet chocolate chips
STRAWBERRY MOUSSE
2tablespoons water
1tablespoon (1 1/2 packets) unflavored gelatin
1 (16 oz.)package frozen whole strawberries, thawed
1 1/2cups heavy cream
3/4cup powdered sugar
Garnishes: Chocolate curls, strawberries and mint leaves (optional)

Preparation Directions:

1.HEAT oven to 350°F. Spray bottom only of a 10-inch springform pan.
2.PREPARE brownies as directed on package, using water, oil and eggs. Stir in chocolate chips. Spread in prepared pan. Bake 35 to 40 minutes. Cool 1 1/2 hours or until completely cooled while making topping.
3.PLACE 2 tablespoons water in medium saucepan. Sprinkle gelatin over water. Let stand 1 minute to soften. Process strawberries in food processor bowl with metal blade or blender container 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.
4.COMBINE cream and powdered sugar in large bowl. Beat until stiff peaks form. Fold in strawberry mixture. Spoon over cooled brownie base. Refrigerate 2 hours or until set. Remove side of springform pan and garnish just before serving. Store in refrigerator.
 High Altitude (Above 3500 ft.):
1.ADD 1/4 cup flour to dry brownie mix. Bake as directed above.