Neapolitan Mousse Bar
- 1 box
- instant chocolate pudding, large
- 2 box
- instant vanilla pudding, large
- 1/2 jar(s)
- strawberry ice cream topping
- 3 qt
- cool whip
- 4 c
- graham cracker crumbs
- 1 1/2 c
- 1 stick
- butter, melted
- milk to follow pie recipe for each box
Graham Cracker Crust
Make a graham cracker crust by mising crumbs, sugar and melted butter, then press in the bottom of a 9 X 13 pan, Bake 350 Degrees for approximately 12- 15 minutes. Set aside to cool.
*****For the strawberry instead of using milk to mix with the pudding mix, mix it directly into the half jar or strawberry topping. Some milk might be needed to thin this enough. You will know how much by slowly adding a little at a time and folding until desired consistency.
First Mousse Layer
Take one box of pudding, mix it with enough milk according to the pie recipe. Mix until its begins to thicken, then add 1 quart of coolwhip and blend well, layer this smoothly and evenly on top of the graham crust.
Do the next two layers in the same manner,choice of the order of layers is yours to make :)
Refrigerate for at least 4 hours prior to serving.