CHOCOLATE MOUSSE COOKIE CRISP
- Bottom Layer:
- 1 cup self rising flour
- 1 stick butter
- 1 cup chopped pecans
- Second Layer:
- 1 oz cream cheese
- 1 cup powdered sugar
- 1/2 bowl of large cool whip
- Third Layer:
- 1 large box of instant vanilla pudding
- 1 large box of instant choc pudding
- 4 cups of milk
- Rest of cook whip
- chopped pecans
Melt butter-add flour & Pecans.
Press out in bottom of the pan.
Cook on 350 for 5-10 minutes and cool completely.
Blend in mixer cream cheese adn powdered sugar. Fold in cool whip.
Layer on top of cookie crust.
Layer on top of cream cheese mixture.
Layer rest of cool whip and sprinkle with chopped pecans.