1 pound fresh strawberries, sliced
3⁄4 cup strawberry syrup, Smucker’s®
Nonstick cooking spray
1 package (18.3 ounces) fudge brownie mix, Duncan Hines®
2⁄3 cup vegetable oil
20 crème de menthe thins, unwrapped and chopped, Andes®
1 cup strawberry ice cream
1 cup mint chocolate chip ice cream
8 teaspoons chocolate syrup, Hershey’s®
1⁄2 cup frozen whipped dessert topping, thawed, Cool Whip®
8 teaspoons nut topping, Diamond of California®
In a medium bowl, stir together sliced strawberries and 1⁄2 cup of the strawberry syrup. Chill in refrigerator until ready to serve.
Preheat oven to 350°F. Spray a 9-inch-square baking pan with cooking spray; set aside.
In a large bowl, stir together brownie mix, the oil, eggs, and the remaining 1⁄4 cup strawberry syrup until well mixed. Stir in chopped crème de menthe thins. Pour into prepared pan.
Bake for 35 to 45 minutes or until set in center. Cool brownies in pan on a wire rack.
5. Cut brownies into 8 servings and place on serving plates.
For each serving, top a brownie with 3 tablespoons of the strawberry mixture. Top strawberries with a small scoop (about 2 tablespoons) of the strawberry ice cream and a small scoop of the mint chocolate chip ice cream (about 2 tablespoons). Pour a heaping teaspoonful of the chocolate syrup over the ice cream; top with a tablespoonful of the whipped topping. Sprinkle with a teaspoonful of the nut topping.