From the kitchen of: Brenda Emery

Brownie layer:
1 -21.5 oz pkg fudge brownie mix
1/2 cup water
1/2 cup oil
1 egg

Filling:
1- 8 oz pkg cream cheese, softened
1 1/2 cup milk
1- 3.4 oz pkg instant vanilla pudding and pie filling mix
2 pints strawberries, sliced (about 5 cups)

Line two 9 or 8 inch round cake pans with foil; grease.  In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Divide batter evenly between lined, greased pans. Bake at 350 degrees for 26-31 minutes. DO NOT OVERBAKE. Cool. Freeze 1 hour until firm.
In small bowl, beat cream cheese until smooth and creamy. Gradually beat in milk. Beat in pudding mix. Refrigerate 5 minutes.

To assemble torte, remove brownie layers from pan and remove foil. Place half of the filling and 2 cups of the berries on top of one layer. Place remaining layer on top of the berry mixture, top side up. Top with remaining filling and strawberries. Drizzle with chocolate syrup if desired and line the outside of pan with whip cream. Store dessert in refrigerator. 2-16 servings.