Vanilla and Chocolate Delight Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Cookin'Cyn
Reviewed: Apr. 29, 2013
This is an enjoyable pudding dish if you're not in the mood for something too sweet. I have tasted some like this in the past, mostly at large gatherings. The only change made was omitting the pecans as there were none in the pantry. The crust turned out like a delicate shortbread cookie. I can see why it's a potluck favorite.
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Photo by Cookin'Cyn

Cooking Level: Expert

Home Town: Lancaster, California, USA
Living In: Salmon, Idaho, USA
Reviewed: Jan. 17, 2013
very good dessert.
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Reviewed: Sep. 6, 2012
This recipe is just awesome. Had some friends over the day I made it and they were just amazed at the taste. Thanks for sharing the recipe!
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Home Town: Grand Falls, New Brunswick, Canada

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Reviewed: Sep. 4, 2012
Just OK. Family finished it eventually, but they'll eat almost anything. I did 1/2 and 1/2 chocolate and pistachio (seemingly the best reviewed flavors). Certainly no rave reviews from anyone. Boo hoo, will have to try something else next time.
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Cooking Level: Intermediate

Living In: Annapolis, Maryland, USA

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Reviewed: Sep. 4, 2012
This was excellent!!! I used graham cracker crumbs instead of the flour and didn't even put the whipped topping on the top (actually forgot) and put the crushed candy than realized that I forgot the whipped topping but it didn't matter everyone loved it! thanks for a great and easy dessert.
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Photo by Paula
Reviewed: Aug. 31, 2012
Delightful!
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Photo by Paula

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA
Living In: Olive Branch, Mississippi, USA
Reviewed: Aug. 31, 2012
An oldie but goodie (of MANY years!) which can be made as is, or with other flavor options. One favorite is with pistachio pudding, and a few chopped pecans on top. Or, with butterscotch pudding, also with pecans chopped on top. Also good is lemon. You just can't go wrong with this recipe!
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Reviewed: Aug. 31, 2012
Delicious! And, ok, this isn't a new dessert, but it did bring back some lovely memories for me. I make it considerably lighter calorie-wise by using Splenda, low fat (NOT fat free) cream cheese, and sugar free pudding without sacrificing a bit of deliciousness. You can customize this dessert so easily by choosing different flavor puddings and crusts! But I do have to say that baking the crust for 25 minutes at 400 is most likely going to burn your crust. I bake mine at 350 for about 15 minutes and it's perfect.
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Cooking Level: Expert

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Reviewed: Aug. 28, 2012
used to make this recipe 40 years ago then we called it ''SEX IN A PAN' except just used plain chocolate shavings or drizzle on top instead of crisp rice
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Reviewed: Aug. 28, 2012
This recipe is great using cookie crumbs for the crust. Always layer the pudding!
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