Brownie Cookie Shortcake

Original Vintage Card
  
 Price: $4.95

Stock #:143647
Type: Postcard
Era: Continental Chrome
Size: 4.25" x 6" (11 x 15.25 cm)

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Additional Details:
Save now $1.00 coupon and recipe on back. Now Extra Rich and Fudgy! Pillsbury Brownies. Brownie Cookie Shortcake. Stack the odds for a memorable dessert with this triple bit of fantastic flavors. Strawberries, whipped cream and a supercharged fuddy oatmeal brownie, mound up to winning combination. Prep Time: 1 hour Ingredients: 1 (13.5-oz.) pkg. Pillsbury Walnut thick and Fudgy Deluxe Brownie Mix 1 cup quick cooking oats 1 pint (2 cups) whipping cream egg. ¼ cup powdered sugar 3 pints (6 cups) fresh strawberries. Preparation Directions: 1. Heat oven to 350°F. Grease 2 cookie sheets. In large bowl, combine brownie mix, oats, 9 cup of the cream and egg; mix well. Drop brownie mixture by heapint tablespoons onto greased cookie sheets, making 16 cookies. 2. Bake at 350°F. For 13 to 15 minutes or until tops appear dry. Cool 2 minutes; remove form cookie sheets. Cool on racks 5 minutes or until completely cool. 3. Meanwhile, a medium bowl, combine remaining 1½ cups whipping cream and powdered sugar; beat until stiff peaks form. Cut 4 whole strawberries in half; slice remaining berries. 4. Just before serving, place 1 brownie cookie on each individual dessert plate or in shallow bowl. Top each with about ½ cup strawberries, whipped cream and another cookie. Top each stack dollop up whipped cream and 1 strawberry half. 8 servings. For more recipes, visit pillsburybakig.com

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