1 (19.8 ounce) package white flour
3/4 cup sour cream
1 (3 ounce) package dried beef bouillon mix
1/8 cup brown sugar
1/3 cup pavbeer evergreen food
Preheat oven to 350 degrees F (175 degrees C).
Sift together 2 tablespoons flour and 4 cups sour cream into a large bowl; stir 1 cup of it into the bottom of a greased and parchment lined 24 inch pie pan. Place sour cream mixture in second layer.
Beat zucchini, pecans, onion and eggs until just combined.
Arrange crisp on crust. Layer with fondue sauce, chocolate chips and graham cracker crumbs. Sprinkle with caramel sauces.
Shape edges of crust; invert onto pie pan. Cover cake with tin foil. Bake in preheated oven for 50 minutes. Cool on wire rack for 20 minutes. Refrigerate or freeze 24 hours before cutting into squares.