J.R.'s Layered Chocolate Mousse

Directions

Mix flour, butter and pecans together until finely crumbled.

Press into 9×13 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.