Turned out really well. Substituted coffee liguor for the vanilla, added a little cinnamon and 1 sqare of melted chocolate to the batter. I couldn't fill the deep dish pie crust I had with 7 servings so I did add a raspberry chocolate truffle layer to the top instead of the frosting used here.

Reviewed On: Jul. 25, 2009

I really liked this one. I did add about 2 TBSP cocoa which meant extra 1/3 c sugar, too. I wanted it to be thoroughly chocolatey. I added a bit of coffee liguor and cinnamon too since I like a little bit of cappuccino flavor. And I think a little coffee brings out more chocolate flavor; never a bad thing in my kitchen! I scaled the recipe to 8 servings but it still was a tiny bit much for a normal 9" chocolate oreo pie crust, that I cooked it in. Deep dish would have been perfect with 8 servings.

Reviewed On: Jul. 18, 2009

I only gave this a 2 since I wouldn't make it again. It has definite possibiities but needs too much work for my personal taste. It's easier to begin with something I like better to start with. To make the peanut butter layer better, I added some whipped topping but it ate the peanut butter flavor completely up. Also, there should be twice as much pudding and half as much peanut butter in the layer proportions. I love sweet desserts, but even 2 cups of conf. sugar was a little too much. Maybe 1 3/4 would be the right amount.

Reviewed On: Jun. 28, 2009