33 Reviews

I know I'm going to have to stop giving five star reviews if I'm to be taken seriously...but this is [i]not[/i] the place to do it. This dessert was wonderful! [b]My dinner guests requested seconds![/b] It is very light, the flavors blend subtly, but it is sweet enough to please. I used cold butter, creamed it with the flour using my fingers (like a tart crust). It does crack when baked, but you don't know that when it's all put together. I made a lower fat, sugar free version using reduced fat cream cheese, lite cool whip and ff/sf pudding mix with 1% milk. The taste was not effected at all. I would definitely agree you need at least 12 oz of cool whip to get a good top layer.

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Leta October 18, 2002

This dessert was very tasty. Followed the recipe to a "T", however, my crust did not stay together too good. I was not sure if the butter should be cold, softened or melted, so I went with softened. Another problem may have been that my walnuts were chopped too large. This was a little more work than I anticipated, with 3 layers to mix and 3 bowls to wash, BUT it was apparently worth it, because everyone loved it. The layers are good, but the walnut crust really makes the dessert! Thanks for the recipe! P.S. I bought an 8 ounce tub of Cool Whip and barely had enough to frost the top. I would suggest buying a 12 ounce tub in order to have enough.

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Karen=^..^= October 13, 2002

This is a wonderful dessert. Used finely chopped pecans in the crust and chocolate curls on top. Looks nice and the whole family loved it.

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Mysterygirl October 20, 2002

Mmmmmmm... is right!!! Wow, I'm not a sweet eater which is why this was so delicious!! I replaced the flour in the crust with crushed chocolate graham crackers and also melted in 1/2 cup of semi sweet chocolate chips with the butter and nuts. Had absolutely no problem with the crust holding together. What a fabulous texture and crunch it had. WOW! Made the rest as is. What a great recipe Sharon. Thanks...

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Spammers January 19, 2011

This was great, but the crust was too dry so looked over some other recipes for this and added another 1/4 cup of butter. I also whipped 1 cup of heavy cream with a little sugar and vanilla in place of the cool whip and it worked phenomenally well.

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lolablitz March 05, 2012

I make mine sugar free and use splenda. I use all chocolate pudding. One of my favorite desserts.

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Scotty & Callie's Mom November 20, 2010

I have made this twice and it is quickly becoming a family favorite. I had some trouble with the cryst the first time being too crumbly, so I increased the butter to a full stick as suggested by another user. That seemed like too much. I will try for 3/4 stick next time. But otherwise, it is as the title suggests- gooey and yummy!

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Schokobroetchen May 21, 2010

The BEST dessert ever! As soon as I saw Lavender Lynn's photo, I knew I had to try it. I chose your recipe because it used the smallest amount (1/4 cup) butter! I was in a hurry making this and had to be REALLY careful not to disturb the crust layer when spreading layers. Next time I will freeze the crust to make it sturdier. I used 2 pkg. of Royal brand choc. pudding and 1 percent milk. I also misread and forgot to add the Cool Whip to my cream cheese, so I added a layer of Cool Whip on top of the cream cheese, but in the end it looked fine! I I ran my small serrated knife along the top layer to make a design, and it looked nice. To speed up chill time I froze for 2 hours and then set in refrigerator for another 2 hours, and it was perfectly set! My family loved this dessert, but who wouldn't. It's a "sure-hit" dessert! Thanks Sharon, for another great recipe. Roxygirl

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Roxygirl in Colorado February 15, 2010

This was really good! The crust is very creamy and blends well with the dessert, which is also very creamy and yummy. My family literally devoured it in 1 day!

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LaurelAnn February 05, 2010

Wow, this was absolutely delicious. I will have to say that I am not a big dessert person...at all. I simply don't like sweets...but this was fantastically rich and creamy and my family LOVED it. The crust was crunchy and delicious and the filling was creamy and divine. I was a little concerned because the crust crumbled when I started to layer the topping, but after setting in the frig for 24 hours, it all came together nicely. Thank you, Sharon, for posting and I am sure my family will demand I make this again.

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PleasantNancy January 24, 2010
Oh so Yummy Chocolate Gooey Layered Dessert