I’m giving this recipe 4 stars because its idea served as the base for my own altered recipe. I cut the dough measurements by half so that I’m left with a thinner dough both on the bottom and on the sides (I just couldn’t stand the inch wide dough on the sides). I also only bake it for 25 minutes and not the instructed 35. Anyway, I also used a Spanish type of rich vanilla pudding mix called Maizena instead of the pudding and cream cheese combination. For the whipped cream I use whipping cream, some confectioners’ sugar and a little vanilla extract. Finally for the chocolate touches that this recipe calls for I use some semi sweet kisses melted with milk (but only for the top since I don’t add the bottom chocolate layer before adding the pudding).
This recipe truly those create a good starting point for anybody wanting to make a decadent yet smooth dessert that will blow everybody’s socks off!
Was this review helpful?
2 users found this review helpful
I’m giving this recipe 4 stars because its idea served as the base for my own altered recipe....