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Foodgeek: |
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Rating: |
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Servings: |
20 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 cup flour, unsifted
1/2 cup butter, softened
1 cup pecans, chopped
8 oz. cream cheese
8 oz. Cool Whip
1 cup sugar
7 oz. instant chocolate pudding
1-1/2 cups milk
7 oz. instant vanilla pudding
1-1/2 cups milk
3/4 cup strawberries, fresh, sliced
1 chocolate candy bar
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Directions:
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Mix flour, butter and pecans together until finely crumbled. Press into 9x13-inch cake pan. Bake at 350°F 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.
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The dessert is outrageously rich, so plan to serve small portions. Do not use frozen strawberries or sugar-free pudding mixes. Sliced bananas maybe substituted for the berries.
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