Thursday, March 5, 2009

Chocolate Mouse

I got this recipe from Carolyn Nielson when they lived in Moses Lake.

1 Cup Flour
1/2 cup chopped pecans (can use walnuts)
1/2 cup margarine
1/4 cup sugar

Combine as if for pie crust. Pat into bottom of 9x13 pan. Bake 15 minutes at 350 degrees. Cool.

8 oz cream cheese softened
1 c. powdered sugar
1 (12 oz) Cool Whip
1 large package instant chocolate pudding
2 3/4 cup milk

Mix softened cream cheese, powdered sugar, and 1 cup Cool Whip together. Spread on crust. Mix together pudding and milk following package directions, pour on cream cheese layer. Spread with remainder of Cool Whip.

Tastes good with butter scotch pudding instead of chocolate as well. You can also use lemon pudding and call it lemon luscious. I have heard of people making this ahead, freezing it and thawing it in time to serve. I haven't done it.


Birgitta said...

thanks kathy, i look forward to making them and jeremy looks forward to eating them!

Danielle said...

Yeah! I was just thinking I wanted a good chocolate pudding something or other to put in a graham cracker crust that's been sitting in my pantry and needs to be used! This is perfect...thank you!! FHE dessert is taken care of!

Danielle said...

And, by the way, who doesn't like a good chocolate mouse?!