Prep Time 10m
Cook Time 10m
Ready Time 60m
Yield 10 Servings

  • Crisco® Original No-Stick Cooking Spray
  • 1 (15.5 oz.) package Pillsbury™ Chocolatier Collection™ Chocolate Walnut Premium Brownie Mix
  • 1 cup rolled oats
  • 1 pint (2 cups) whipping cream, divided
  • 1 large egg
  • 1/4 cup powdered sugar
  • 3 pints (6 cups) fresh strawberries
Preparation Directions
  • Step 1Heat oven to 350°F. Generously spray 2 cookie sheets with no-stick cooking spray. Combine brownie mix, oats, 1/2 cup cream and egg in large bowl; mix well. Drop brownie mixture by tablespoonfuls onto prepared cookie sheets, making 20 cookies.
  • Step 2Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets. Cool 5 minutes or until completely cooled.
  • Step 3Combine remaining 1 1/2 cups whipping cream and powdered sugar in medium bowl; beat until stiff peaks form. Cut 5 whole strawberries in half; slice remaining berries.
  • Step 4Place 1 brownie cookie on each individual dessert plate or shallow bowl. Top each with strawberries, whipped cream and another cookie. Top each stack with dollop of whipped cream and a strawberry half.
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