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!

  1. 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.)
  2. 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.
  3.  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



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