Strawberry Brownie Torte

1 (19.5 to 22 ounce, family size) package fudge brownie mix
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
½ cup cold water
1 (4 serving size) package instant vanilla flavor pudding mix
1 (4 ounce) container whipped topping, thawed ( 1 ¾ cups)
1 quart fresh strawberries, cleaned hulled and halved
Chocolate syrup
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 Eagle Brand and water; beat in pudding mix. Chill 5 minutes. Fold in whipped topping.

Place one brownie layer on serving plate. To with half each of the pudding mixture and strawberries. Repeat layers. Drizzle with chocolate syrup. Store leftovers covered in refrigerator.