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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Reviewer:

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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Reviewer:

Pat

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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Reviewer:

Norb

Home Town: Grand Falls, New Brunswick, Canada

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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Reviewer:

AdeleD

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Annapolis, Maryland, USA

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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Reviewer:

Randee

Reviewed: Aug. 31, 2012

Delightful!

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Reviewer:

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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Reviewer:

B.E.

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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Reviewer:

Sue

Cooking Level: Expert

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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