Strawberry sensations

Smiles are guaranteed with our bumper crop of delicious desserts filled with the bounty of the season

Neapolitan Mousse Cakes
Everyone will flip over this twist on a classic treat, complete with fudgy brownies and fresh berries

• 1 (18.3 oz.) pkg. dark fudge brownie mix
• 1 egg
• 1/2 cup oil 
• 4½ cups strawberries
• 2 Tbs. sugar
• 2 (.25 oz.) envs. unflavored gelatin
• 1/2 cup unsweetened coconut milk
• ½ tsp. coconut extract
• 3 cups thawed frozen whipped topping
• Red liquid food coloring (optional)
• 1/3 cup chocolate sauce, from 16-oz. btle.

● Heat oven to 350°F. Line rimmed baking sheet with parchment paper. Line 9" square baking pan with enough foil to overhang sides by 2"; coat with cooking spray. Prepare brownie mix according to package directions with egg, oil and ½ cup water. Transfer to pan. Bake until toothpick inserted in center comes out with moist crumbs clinging, 25-30 min. Let cool in pan on rack. Using foil, lift brownie from pan; remove foil.

● Coat 6 (3"x2") ring molds with cooking spray. Using rings, cut out 6 rounds from brownie, leaving them in rings. Transfer to baking sheet.

● Reserve 1 cup strawberries. Trim remaining berries; quarter. In food processor, puree quartered berries and sugar. Using spoon, stir and push through strainer.

● In small microwave-safe bowl, stir 2 Tbs. water into 1 env. gelatin; let stand until water Microwave is absorbed, about 5 min. 10-15 sec. until melted; stir in coconut milk and extract. Fold in 1½ cups whipped topping. Spread in molds. Chill until set, 30 min.