Makes: 16 servings
Prep: 10 minutes
Start to Finish: 1 hour 55 minutes
1 package (19.5 ounces) brownie mix
1 container (16 ounces) BREAKSTONE’S Sour Cream, divided
1 cup thawed COOL WHIP Whipped Topping
1 tablespoon powdered sugar
1 teaspoon vanilla
3 cups cut-up mixed strawberries and peeled kiwi
PREHEAT oven to 350°F. Prepare brownie batter as directed on package; stir in 1/2 cup sour cream. Spoon into greased and floured 9-inch round cake pan.
BAKE 45 minutes; cool 10 minutes. Remove from pan to wire rack; cool completely.
MIX remaining sour cream, whipped topping, sugar and vanilla. Cut brownie horizontally in half. Place bottom half on plate; spread with half of the sour cream mixture. Cover with top of brownie, remaining sour cream mixture and fruit. Store in refrigerator.