1 pkg. (19 to 21 oz.) brownie mix
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
1 cup thawed COOL WHIP Whipped Topping
1 Tbsp. powdered sugar
1 tsp. vanilla
3 cups cut-up mixed kiwi and fresh strawberries
Prepare brownie batter as directed on package; stir in 1/2 cup sour cream. Spoon into greased and floured 9-inch round pan.
Bake 45 min.; cool 10 min. Remove from pan to wire rack; cool completely.
Mix remaining sour cream, COOL WHIP, sugar and vanilla. Cut brownie horizontally in half. Stack layers on plate, filling with half the sour cream mixture. Top with remaining sour cream mixture and fruit.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Prepare brownie batter as directed; stir in 1/2 cup sour cream. Spoon into greased and floured 13x9-inch pan. Bake at 350°F for 30 min.; cool completely. Cut into 16 pieces. Serve topped with sour cream mixture and fruit.
Prepare using your favorite seasonal fresh fruit.