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Preheat oven to 350 F. Mix together the butter, flour and chopped pecans. Press into a 9 x 13″ pan and bake for 15-20 minutes. Then remove it from the oven and set aside to cool.
In the bowl of a stand up mixer, beat together cream cheese, sugar and 1 cup of Cool Whip. Spread onto the top of the cooled cookie layer.
Next put each box of pudding into a separate bowl and add 2½ cups milk to each. Beat until stiff.
Layer the vanilla pudding over the cake. Then layer the chocolate pudding onto the top of that. Place the last 3 cups of Cool Whip on next and top with grated chocolate.
Refrigerate for at least 2 hours.
This dish is so easy to make and, in comparison to its traditional cousin, can be made as low fat as you desire (using fat free Cool Whip and sugar free pudding mix). The molasses cookies add a spiciness not often found in a traditional pie crust. If you don’t like the flavor of molasses, you could always substitute ginger snaps, but the soft molasses cookies are a delicious addition.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!