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2 boxes brownie mix
1/2 c. oil
1/2 c. water
2 eggs
nonstick vegetable spray
1/2 gal. strawberry ice cream,
1 container (4 oz.) frozen
dairy whipped topping,
1 c. sliced fresh strawberries

Preheat oven to 350 degrees. In large bowl, make brownie mix
according to package. Line 3 (9-inch) round baking pans with
waxed paper. Spray lined pans with nonstick spray. Divide
brownie batter equally in pans. Spread evenly. Bake for 20
minutes. Let brownie layers cool in pan for 5 minutes. Flip
out onto wire racks; peel away waxed paper and let cool. Clean
2 of the baking pans and line with plastic wrap. Spread
1-quart strawberry ice cream in each pan. Freeze for 3 hours.
To assemble cake: Place 1 brownie layer on a plate.
Flip out 1 frozen layer of ice cream on top of brownie layer on
top of ice cream layer. Repeat with remaining ice cream and
brownie layers. Wrap cake in plastic and freeze overnight.
When ready to serve, top brownie cake with dairy topping and
strawberry slices. Serves 18.

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