Comments on: Layered Chocolate Lush with Pecan Crust

By: Rachel Ballard

Rachel Ballard — Thu, 25 Dec 2025 20:49:24 +0000

In reply to Angela. This crust does not get very dark Angela and it may seem like it's soft/sticky while it cooks but that's normal and it settles after baking. Is your oven temp calibrated with a separate thermometer?

By: Angela

Angela — Wed, 24 Dec 2025 16:27:32 +0000

my crust isn’t cooking, been about 30 minutes

By: Christy Spurlock

Christy Spurlock — Sat, 14 Jun 2025 19:39:00 +0000

My son-in-law requested this specific dessert for his Father’s Day. I aim to please, since he is the father of 2 of my precious grandsons.

By: Rachel Ballard

Rachel Ballard — Wed, 08 Jan 2025 14:35:37 +0000

In reply to Yael. You need a fat that's solid at room temperature. I don't use margarine either but you could use coconut oil, ghee, or palm oil. --Rachel

By: Yael

Yael — Wed, 08 Jan 2025 11:33:45 +0000

can I use oil instead of butter for the crust? looking to make this dessert dairy free, and don’t want to use margarine

By: Kim jessen

Kim jessen — Mon, 11 Nov 2024 22:56:35 +0000

I’m using banana cream and vanilla cook pudding. sounded good to me.

By: Heather

Heather — Tue, 05 Nov 2024 13:05:39 +0000

I have been making this dessert since the 80’s and everyone loves it! I stopped making this dessert after learning how bad cool whip is; so I appreciate you educating others and the idea to use homemade cool whip (2 cups heavy whipping cream, 4 Tablespoons confectioners’ sugar, 1 teaspoon pure vanilla extract). Family and friends are happy to have this dessert back in rotation after 15-20 years. Good tip on stabilizing whip cream with gelatin, thank you.
I have also added more flour and pecans for the crust, as in your recipe, which makes for a thicker and better crust.

By: Rachel Ballard

Rachel Ballard — Wed, 19 Jun 2024 00:37:29 +0000

In reply to Sue. I never usually freeze real whipped cream because it separates when it thaws, but yes you can make it ahead with well stabilized whipped cream and just refrigerate it. --Rachel