Chocolate Mousse Pie Cake Recipe

• 1 1/2 c. flour
• 1 1/2 sticks butter
• 3/4 c. minced pecans (or possibly walnuts)
• 1 c. confectioners' sugar
• 1 (8 ounce.) pkg. cream cheese
• 1 lg. Cold Whip
• 2 Packages instant chocolate pudding
• 3 c. lowfat milk

1. Mix flour, butter, pecans.
2. Pat in 9 x 13 inch pan, ungreased.
3. Bake 30 min at 350 degrees.
4. Cold.
5. Cream confectioners' sugar, cream cheese, then beat well.
6. Stir in Cold Whip - 1/2 container.
7. Spread over baked layer after it has cooled.
8. Beat chocolate pudding with lowfat milk till thick.
9. Spread pudding on top of cream cheese layer.
10. Spread over half of Cold Whip on top.
11. Refrigerate24 hrs.
12. Cuts better.
13. May be frzn and refrozen.

flour, butter, pecans, confectioners, cream cheese, instant chocolate pudding, milk

Taken from cookeatshare.com/recipes/chocolate-mousse-pie-cake-9976 (may not work)