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Print this Recipe    Chocolate Mousse 11

Chocolate Mousse
Yield: 20 servings

1 cup flour, unsifted
1/2 cup butter, softened
1 cup pecans, chopped
8 ounces cream cheese
8 ounces Cool Whip
1 cup sugar
7 ounce instant chocolate pudding
1 1/2 cups milk
7 ounce instant vanilla pudding
1 1/2 cups milk
3/4 cup strawberries, fresh, sliced
1 chocolate candy bar

Mix flour, butter and pecans together until finely crumbled. Press
into 9-by-13-inch cake pan. Bake at 350 degrees 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
1 1/2 cups milk. Spread on top of cream cheese mixture. Mix 7
ounces (two packages) of instant vanilla pudding mix with 1 1/2
cups milk. Fold 3/4 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.
Do not use frozen strawberries or sugar-free pudding mixes. Sliced
bananas may be substituted for the berries.

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