J.R.'s Layered Chocolate Mousse
15
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.
Nutrition Facts
Serving Size 175g (6.2 oz)
