instant chocolate pudding
instant vanilla pudding
fresh strawberries, sliced
1Mix flour, butter and pecans together until finely crumbled.
2Press into 9x13 inch cake pan.
3Bake at 350 for 15 to 20 minutes and let cool.
4Beat cream cheese and sugar until smooth.
5Fold in half of the whip cream and spread on top of the crust.
6Mix 7 ounces (two packages) of instant chocolate pudding mix with 1 1/2 cups milk.
7Spread on top of cream cheese mixture.
8Mix 7 ounces (two packages) of instant vanilla pudding mix with 1 1/2 cups milk.
9Fold 3/4 basket of sliced fresh strawberries into vanilla pudding.
10Spread on top of chocolate mixture.
11Cover the top with the remaining whip cream.
12Shave a chocolate candy bar with a potato peeler and add shavings to the top of the finished cake.
13Refrigerate for two hours before serving.
14The dessert is outrageously rich, so plan to serve small portions.
15Do not use frozen strawberries or sugar-free pudding mixes.
16Sliced bananas may be substituted for the berries.