Death By Chocolate From the Kitchen of: Gayle Collins

Death By Chocolate
 
From the Kitchen of: Gayle Collins
INGREDIENTS
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
of mousse
over brownies.  Spread half of the Cool Whip over the mousse.  Sprinkle
nuts and
Heath bars over Cool Whip.  Repeat all steps.  Refrigerate and allow to set
several
hours or overnight for flavors to “mingle”!!