Recipe by LAURIE
Rich and decandant dessert that looks elegant when cut. I like it on a plate with a little green creme de menthe or a strawberry sauce drizzled over the top. Nice for your sweetie on Valentines Day!!
Top Review by rsarahl
This dessert is really, really "rich" and dense; not for the faint of heart! The butter/egg/sugar mixture is not easy to spread and I found that it got quite crummy instead of making a layer over the crumbs on the bottom of the dish. The whipped layer was easier to spread over the 2nd layer of crumbs and the top layer of crumbs and nuts was a cinch, though I would recommend pressing the crumbs and nuts lightly into the whipped layer so they don't fall off straight away when you're going to serve the dish. While this pulled together OK, it was a bit problematic. I expected the taste to be rich from the description, but this was too much for our family and truth be told, 3/4 of the pan hit the can (I cut 32 pieces from the 9 x 13 pan). If I make this again, I will cut the recipe in half and will substitute cool whip for the whipping cream to lighten it up. I think that this could be great served with a good cappucino after a lighter meal.
- 1 package chocolate wafer, in fine crumbs and divided in thirds
- 1⁄2 lb butter
- 1⁄2 cup egg substitute (to equal 2 eggs)
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 pint whipping cream
- 1⁄2 tablespoon plain gelatin
- 1 tablespoon powdered sugar
- 1⁄2 teaspoon vanilla
- 3⁄4 cup chopped nuts pecans or 3⁄4 cup peanuts, are good
Directions See How It's Made
- Grease 9x13 pan.
- Line bottom with 1/3 crumbs.
- Cream butter, egg substitute, 2 cups powdered sugar and tsp vanilla.
- Spread over crumbs in pan.
- Top with 1/3 of crumbs.
- Whip remaining ingredients except nuts til stiff.
- Spread in pan and top wtih remaining crumbs.
- Sprinkle nuts over the top.
- Chill at least 6 hours.