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Strawberry Brownie Shortcakes 

Prep time: 20 min
Cook Time: 30 min
Yield: 10 individual shortcakes

Ingredients:

Crisco® Original No-Stick Cooking Spray
1 (19.5 oz.)package Pillsbury® Classic Milk Chocolate Brownie
1/2cup Crisco® Pure Vegetable Oil
1/4cup water
2 large eggs
1quart vanilla ice cream or flavor of your choice
2cups sliced strawberries
1 (11.75 oz.)jar Smucker's® Hot Fudge Spoonable Ice Cream Topping
1 (8 oz.)container frozen whipped topping, thawed
1jar maraschino cherries

Preparation Directions:

1.HEAT oven to 350°F. Prepare brownie mix as directed on package using oil, water and eggs. Cool completely in pan.
2.CUT into 20 squares. Top 10 brownie squares with small scoops of ice cream and sliced strawberries. Top with remaining brownie squares.
3.MICROWAVE hot fudge topping according to package directions. Drizzle each sundae with hot fudge. Dollop with whipped topping. Garnish with maraschino cherries. Serve immediately.