Chocolate Mousse

1 c. self-rising flour
1 stick margarine
1 (8 oz.) pkg. cream cheese
1 c. confectioners'
1/2 c. nuts
1 c. chopped nuts
1 lg. instant chocolate pudding
1 lg. Cool Whip

Heat oven to 350 degrees. Mix flour, 1 cup chopped nuts and margarine. Put in a 9x12 inch dish. Bake until light brown and cool. After crust has cooled completely, take the instant pudding and fix according to package directions, set aside. Beat cream cheese and sugar together. Fold in a large Cool Whip to cream cheese and confectioners' sugar mixture. Put a layer of chocolate pudding and a layer of Cool Whip mixture over crust. Sprinkle 1/2 cup nuts over this. Repeat with another layer of chocolate pudding and finish with Cool Whip mixture.

Chocolate Mousse printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.