Chocolate Layer Dessert


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.