Death By Chocolate
From the Kitchen of: Gayle Collins
1 recipe of chocolate brownies (9x13 pan) – baked
2 pkg. Chocolate Mousse – prepared
1 large container of Cool Whip (16 oz)
8 Heath bars – crushed
1 cup pecans – chopped
Prepare brownies. Crumble and place half in large bowl (a clear glass
bowl is great
for this dessert). Prepare mousse and divide into 2 portions. Spread half
over brownies. Spread half of the Cool Whip over the mousse. Sprinkle
Heath bars over Cool Whip. Repeat all steps. Refrigerate and allow to set
hours or overnight for flavors to “mingle”!!
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