Oh so Yummy Chocolate Gooey Layered Dessert

From: Lavender Lynn

On Mar 28, 2008

This is very delicious. My family loves this dessert no matter what it is called. I followed the ingredients per recipe except for the pudding. When I looked up in the cupboard all I had was 1 large chocolate instant pudding so that is what I had to use. Thank you for a great dessert.

From: KITTENCAL

On Mar 20, 2008

great dessert, I have made something similar to this in the past, for this recipe I used a chocolate crust in place of the one stated and did not bake, I followed the remaining recipe as stated, this is a very rich dessert that also works well frozen, definately needs 24 hour chilling time before serving which is what I did, thanks for sharing Shar!

From: Leta

On Oct 18, 2002

I know I'm going to have to stop giving five star reviews if I'm to be taken seriously...but this is [i]not[/i] the place to do it. This dessert was wonderful! [b]My dinner guests requested seconds![/b] It is very light, the flavors blend subtly, but it is sweet enough to please. I used cold butter, creamed it with the flour using my fingers (like a tart crust). It does crack when baked, but you don't know that when it's all put together. I made a lower fat, sugar free version using reduced fat cream cheese, lite cool whip and ff/sf pudding mix with 1% milk. The taste was not effected at all. I would definitely agree you need at least 12 oz of cool whip to get a good top layer.

From: Ang11002

On Jul 26, 2003

I made this the other night and WOW! I loved it! The butter should be melted based on another copy of this recipe I had from a friend. So for the crust, instead of 1/4 c. I used a stick. Almonds were the nuts. Doubled the 2nd layer & omitted the Cool Whip. Kept the same ingredients for the 3rd layer and used an 8 oz Cool Whip. Divine!