1 c. unsifted flour
1/2 c. sifted butter
1 c. chopped pecans
8 oz. cream cheese
1 c. sugar
1 (8 1/2 oz.) Cool Whip
1 (5.9) box instant chocolate pudding
1 (5.9) box instant vanilla pudding
3 c. milk
1 basket fresh strawberries, sliced
1 chocolate candy bar

Mix first 3 ingredients. Press into 9x13 cake pan. Bake at 350 degrees for 15 minutes. Let cool completely. Beat cream cheese and sugar until smooth. Fold in half of Cool Whip. Spread on top of crust.

Mix chocolate pudding with 1 1/2 cups milk. Spread on top of cream cheese mixture. Mix vanilla pudding with 1 1/2 cups milk; fold strawberries into vanilla pudding mixture. Spread on top of chocolate mixture.

Cover the top with remaining Cool Whip. Slice candy bar with a potato peeler and add to top of finished mousse. REFRIGERATE 2 HOURS BEFORE SERVING.