This recipe is amazing! I made six, 8-inch cookies instead, and that was plenty. I used the ring on my 8-inch spring form as a "cookie cutter" so all the layers would be uniform. I was about 1/2 cup short on sour cream, so I added a couple spoonfuls of whipped topping to the filling, and used pecans instead of walnuts. I left my last cookie on the pan too long, and could not get it off without crumbling, so my top layer was crumbled cookie pieces instead of a giant cookie. It looked so pretty this way, that I will do it again! I found that if I took the cookies off the pan after letting them cool for about two minutes that they were still pliable enough to remove with out breakage. Like other reviews said, it is good the next day, but even better the third and fourth! It is easy to cut, and the pieces hold up well. It is also one of the prettiest desserts I've seen. Especially when sliced. Fantastic! Thank you for sharing this Brenda. (my photo is the one with the crumbled top layer. I took the photo before dusting with powdered sugar, it looked even prettier after.)
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This recipe is amazing! I made six, 8-inch cookies instead, and that was plenty. I used the...