1 (21.5 or 23.6 oz.) pkg. fudge brownie mix
1 (14 oz.) can Eagle Brand sweetened condensed milk
1/2 c. cold water
1 (4 serving size) pkg. instant vanilla pudding
1 (4 oz.) container frozen non-dairy whipped topping, thawed
1 qt. fresh strawberries, cleaned, hulled & halved

Preheat oven to 350 degrees. Grease two 9 inch round layer cake pans. Line with wax paper, extending up sides of pans; grease wax paper. Prepare brownie mix as package directs for cake-like brownies; pour into prepared pans. Bake 20 minutes or until top springs back when touched. Cool. In large bowl, mix sweetened condensed milk and water; beat in pudding mix. Chill 5 minutes. Fold in whipped topping. Place 1 brownie layer on serving plate. Top with half each of the pudding mixture and strawberries. Repeat. Garnish as desired. Refrigerate leftovers. Makes 10 to 12 servings.