Preheat your oven according to the brownie mix package instructions. Prepare the brownie batter as directed and pour it into a greased baking dish. Bake for the recommended time, usually around 20 to 25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Once baked, allow the brownies to cool completely in the pan.

While the brownies cool, rinse about 1 pound of fresh strawberries thoroughly under cool water, remove the stems, and chop them into small pieces. Set aside in a bowl.

In a mixing bowl, combine 1 packet of instant vanilla pudding mix with 2 cups of milk. Whisk for about 2 minutes until thickened. Gently fold in 1 cup of thawed Cool Whip until well combined.

In a large trifle bowl, begin layering by placing half of the cooled brownie squares at the bottom. Spoon half of the pudding mixture on top of the brownies, followed by half of the sliced strawberries.

Add the remaining brownie squares on top of the strawberries, followed by the rest of the pudding mixture, and top with the remaining sliced strawberries.

Cover your assembled trifle with plastic wrap and chill in the refrigerator for at least 1 hour, preferably up to 24 hours.

Just before serving, drizzle melted chocolate chips over the top for added decadence. Serve chilled.