We ultimately loved this, but I did make some changes. This being a dessert with many variations, one that has been around a loooong time, I knew there was too much butter for the relatively small amount of flour. This may be why some reviewers experienced a "hard" crust. Upping the flour to 2-1/4 cups took care of that problem. I also knew that no sugar would make for a pretty tasteless crust. Adding 1/2 cup of powdered sugar remedied that too. As for the filling, fresh whipped cream is so much better than Cool Whip if you don't mind the extra effort - I used one pint (2 cups or 16 ozs.) Although other reviewers remarked the filling was too sweet, I didn't have that issue since the fresh whipped cream , of course, is not sweetened while Cool Whip, of course, is. I did use a commercially prepared glaze, however, I brightened up the flavor with a little pure strawberry extract. A homemade glaze would have been even better, but I was pretty pleased with it as is. Bottom line, Hubs and I thought this pretty summer dessert was lick the plate good.
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We ultimately loved this, but I did make some changes. This being a dessert with many...