1 19.5 ounce package fudge brownie mix
1 quart vanilla ice cream (I use almost ½ gallon)
2 ½ cup berries (any kind)
¼ cup chocolate topping or raspberry syrup
Lightly grease two round baking pans, line bottom of each with waxed paper. Grease the waxed paper, set pans aside. Prepare brownie mix according to package directions, divide batter and spread into prepared pans.
Bake for 25 minutes at 350 degrees. Cool in pan on wire rack for 10 minutes. Loosen edges, invert and carefully remove brownie from pan. Peel off waxed paper. Cool completely. Wrap each of the brownies in plastic wrap. Freeze one for future use. Store one at room temperature overnight while berry-ice cream is being frozen.
Line a round pan with plastic wrap, allowing excess to extend over edges; set aside. In a large mixing bowl stir ice cream just to soften. Fold in 1 cup berries. Spread berry-ice cream mixture evenly in prepared pan. Cover and freeze for 4 to 24 hours.
To serve, place one brownie round on serving plate. Lift ice cream and plastic wrap from pan. Invert ice cream layer onto brownie, peel off plastic wrap. Top with the remaining berries. Serve with chocolate topping or raspberry syrup. Let dessert stand for 15 minutes before serving to soften slightly. That way it will cut easier. This serves 10.
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