MOM CORNISH’S CHOCOLATE DESSERT
This has to be my all time favorite recipe from Mom Cornish. When I was a high schooler dating her son, I would so enjoy chatting with her while she cooked…such wonderful memories. This is a great make-ahead dessert to keep in the freezer. You just might want to double this recipe!
- Mix 1/4 c. plus 1 tbs. butter with 2 c. crushed vanilla wafers. (I use Mi-Del Arrowroot Animal Cookies as they are gluten free…available at Fry’s.)
- Cream 1/2 c. butter, 1 1/4 c. confectioners’ sugar, 1 1/2 squares unswseetened chocolate, melted, 2 beaten egg yolks (or equivalent in egg beaters), 1/2 c. chopped walnuts.
- Fold in 2 egg whites (or equivalent in pasteurized egg whites), beaten stiff, but not dry and 1/2 container of cool whip.
Line 8″ square ungreased pan with crumbs reserving about 1/4 c. for topping. Layer the chocolate mixture on top of crumbs, then dress with the remaining cool whip and sprinkle with topping. I like to top each piece with a maraschino cherry. Freeze. Serves 8-10