J.R.'s Layered Chocolate Mousse
Yield
10 servingsPrep
25 minCook
20 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
butter
softened |
|
| 1 | cup |
pecans
chopped |
|
| 8 | ounces |
cream cheese
|
|
| 8 | ounces |
whipped topping, prepared
|
|
| 1 | cup |
sugar
|
|
| 7 | ounces |
instant pudding mix, chocolate
|
|
| 1 ½ | cups |
milk
|
|
| 7 | ounces |
instant pudding mix, vanilla
|
|
| 1 ½ | cups |
milk
|
|
| ¾ | cup |
strawberries
sliced |
|
| 1 | each |
chocolate bar
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
butter
softened |
|
| 237 | ml |
pecans
chopped |
|
| 231.2 | ml/g |
cream cheese
|
|
| 231.2 | ml/g |
whipped topping, prepared
|
|
| 237 | ml |
sugar
|
|
| 202.3 | ml/g |
instant pudding mix, chocolate
|
|
| 355 | ml |
milk
|
|
| 202.3 | ml/g |
instant pudding mix, vanilla
|
|
| 355 | ml |
milk
|
|
| 177 | ml |
strawberries
sliced |
|
| 1 | each |
chocolate bar
|
* |
Directions
Mix flour, butter and pecans together until finely crumbled.
Press into 9x13 inch cake pan.
Bake at 350℉ (180℃). for 15 to 20 minutes.
Let cool.
Beat cream cheese and sugar until smooth.
Fold in half of the Cool Whip.
Spread on top of the crust.
Mix 7 ounces (two packages) of instant chocolate pudding mix with 1½ cups milk.
Spread on top of cream cheese mixture. Mix 7 ounces (two packages) of instant vanilla pudding mix with 1½ cups milk.
Fold ¾ basket of sliced fresh strawberries into vanilla pudding.
Spread on top of chocolate mixture.
Cover the top with the remaining Cool Whip.
Shave a chocolate candy bar with a potato peeler and add shavings to the top of the finished cake.
Refrigerate for two hours before serving.
The dessert is outrageously rich, so plan to serve small portions.
