This was served at the Younique Dinner and Training held at the Sparrow House. I’ve noticed that the South claims this as their as does the Midwest, etc. I suspect it has evolved over the years and has hailed from many different family generations. It also has a variety of names with the newest version being Chocolate Lasagna. I don’t really care about its origins or name – I just love to eat it!
1 1/2 C. Flour
1/2 C. Pecans – chopped
3/4 C. Butter
1/2 C. Brown Sugar
Process in food processor and pat into bottom of 9×13″pan. Bake at 325 degrees for 20 min. Cool completely – do not skimp on this step! In fact, I chill it.
12 oz. Cream Cheese
1 C. Powdered Sugar
1 C. Cool Whip
Mix together cream cheese and powdered sugar till fairly smooth. Fold in Cool Whip and pour over cooled crust. Refrigerate.
2 Lg. Boxes of Instant Chocolate Pudding
4 C. Cold Milk
Mix together and pour over Cream Cheese layer.
Frost with Cool Whip – about 1-2 cups. Chill very well in refrigerator. Top with mini chocolate chips, shaved chocolate bars and/or drizzle lightly with chocolate syrup.