| 1 | Servings: 20 |
| 2 | mix flour, butter and pecans together until finely crumbled. |
| 3 | Press into 9-by-13-inch cake pan. |
| 4 | Bake at 350 °F for 15 to 20 minutes. |
| 5 | Let cool. |
| 6 | beat cream cheese and sugar until smooth. |
| 7 | Fold in half of the cool whip. |
| 8 | Spread on top of the crust. |
| 9 | mix 7 ounces (two packages) of instant chocolate pudding mix with 1 ?cups milk. |
| 10 | Spread on top of cream cheese mixture. |
| 11 | Mix 7 ounces (two packages) of instant vanilla pudding mix with 1 ?cups milk. |
| 12 | Fold ?basket of sliced fresh strawberries into vanilla pudding. |
| 13 | Spread on top of chocolate mixture. |
| 14 | Cover the top with the remaining cool whip. |
| 15 | shave a chocolate candy bar with a potato peeler and add shavings to the top of the finished cake. |
| 16 | Refrigerate for two hours before serving. |
| 17 | the dessert is outrageously rich, so plan to serve small portions. |
| 18 | Do not use frozen strawberries or sugar-free pudding mixes. |
| 19 | Sliced bananas may be substituted for the berries. |
| 20 | from j.r."s california cafe, san diego, ca |
