Brownie Cookie Shortcakes
1 (15.5 oz.) package
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
HEAT 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.
BAKE 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets. Cool 5 minutes or until completely cooled.
COMBINE 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.
PLACE 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.
Serving Size (1 shortcake of 10), Calories 440 (Calories from Fat 220), Total Fat 25g (Saturated Fat 14g, Trans Fat 1g), Cholesterol 85mg, Sodium 25mg, Total Carbohydrate 52g (Dietary Fiber 4g, Sugars 31g), Protein 5g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.