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J.R.'s Layered Chocolate Mousse

 

15

Yield

10

servings

Prep

25

min

Cook

20

min

Ready

3

hrs

Trans-fat Free
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 175g (6.2 oz)
Amount per Serving
Calories 43258% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 13g 67%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 230mg 10%
Total Carbohydrate 14g 14%
Dietary Fiber 2g 7%
Sugars g
Protein 14g
Vitamin A 15% Vitamin C 13%
Calcium 12% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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