This is not a traditional "cake" by any stretch of the imagination, so don't know why it's called one here. What it is is a delicious dessert that we know as "Striped Delight", the name of the recipe a co-worker shared with me some years ago. Since my husband doesn't like nuts in or on anything, I omit them from the crust and topping. That makes a rather thin crust that barely covers the bottom of the 13X9 pan, so I use one and half times the crust ingredients to ensure having enough for a nice crust. The chocolate layer here is a bit sparse, so I use two packages of pudding to the 3 cups of milk called for to make a thick, firm filling. I also find adding an extra 3 oz. package of cream cheese makes a nicer first layer, too. A 12 ounce container of Cool Whip is more than enough for both the filling and topping to suit our taste. We especially enjoy this made with chocolate pudding, but find that lemon makes a refreshing dessert, too. The only "problem" with this yummy dessert is, once we start eating it, it's hard to stop!
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