For the BROWNIE LAYER:
1 pack Fudge Brownie Mix
1/2 cup water
1/2 cup oil
For the Filling:
1 pack softened cream cheese
1 1/2 cup milk
1 pack vanilla and pie filling mix
2 pints sliced strawberries (about 5 cups)
Line two 8 or 9-inch round cake pans with foil; grease. In a large bowl, combine all brownie ingredients; beat 50 strokes by hand. Divide batter evenly between lined, greased pans. Bake at 350F for 26-31 minutes. Don't over bake. Freeze 1 hour until firm.
In a small bowl, beat cream cheese until smooth and creamy. Gradually beat in milk. Beat in pudding mix. Refrigirate 5 minutes.
To assemble torte, remove brownie layers from pan; remove foil. Place one layer on serving plate; top with half of the filling and 2 cups of the berries. Place remaining layer, top side up, on strawberries. Top with remaining filling and strawberries. Drizzle with chocolate syrup, if desired. Store any remaining dessert in refrigerator.