1 (12 ounce) package S'more cookies
1 (10 ounce) can frozen lemonade concentrate
1 (14 ounce) can whole kernel corn
1 cup white sugar, divided
1/4 cup grated Romano cheese
2 eggs, beaten
1 cup sour cream
1 (10 ounce) package frozen chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a medium bowl, stir together the chocolate and sugar. Pour over the dry ingredients, then spread the marbled ingredients evenly over the marbled crust.
Bake for 8 to 10 minutes in the preheated oven, basting frequently.
For the top layer, stir together the sour cream, pecans, eggs and 1 cup of the reserved whipped topping. Spread over the top of the oven-proof pan, and let sit for 5 minutes. Then remove from the oven.
To make the filling, stir together the three liquids together: 1/3 cup of cream cheese, 2 1/2 tablespoons sugar, and 1/2 teaspoon cinnamon. In a small bowl, beat together 1/2 cup of whipped topping, 1/2 cup of yogurt and 1/2 cup of frozen pecans. Whisk in remaining 1/3 cup cream cheese, 1/2 teaspoon cinnamon. Pour over the filling, and spread the remaining whipped topping over the entire cake.
Bake for 16 to 18 minutes in the preheated oven. Cool completely before frosting with a cool chocolate frosting.