Reviews for Elegant Eggnog Dessert
(32)
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Reviewed on Dec. 29, 2008 by angela pennock
I made this and it tastes so yummy, but the crust stuck to the pan and it made a terrible mess. Any tips on correcting that...ruined the presentation!!
Reviewed on Dec. 26, 2008 by JeanInWa
I made this for Christma BEFORE I read the reviews, and was pretty upset thinking that it was going to ooze. I used 2 cups of milk and two of eggnog. I beat the whipping cream first, and kept it in the freeze staying very cold while I mixed the rest. It spooned into the pan very nicely.
When I took the side off the pan, it STAYED firm! I put the cookies around the outside, but didn't put a ribbon on and they stayed wonderfully!
I used sugar free pudding. One of vanilla and one of cheesecake flavor. I also used a couple splashes of rum because I didn't have rum extract. I will definately make this again!
Reviewed on Dec. 25, 2008 by bbyeomans
I have made 3 of these now and each one has turned out just like the picture. Very firm and holds it shape, even while slicing. Those having problems should make sure to use instant pudding and whip the whipped cream very stiff before adding, thats when I notice it firms up quite nicely even before putting into the pan. Don't give up one this one ... it is worth trying again until you get it right!
Reviewed on Dec. 21, 2008 by KIMBERLY18
I also had problems with the texture, I tried it twice thinking I had did something wrong or left something out and I got the same results. I was disappointed since It was pretty expensive to make using the pirouette cookies.
kim
Reviewed on Dec. 16, 2008 by KathieM
After reading all the reviews, I decided to try this for Christmas dinner (2008) I'm glad I read reviews because this recipe still says 2 cups of milk instead of 1. I'll give it a try with 1 cup.
Reviewed on Dec. 15, 2008 by yooper38
I too had problems with the texture. I was expecting the consistency of cheesecake, but it came out like a pudding, even after refrigerating for 8 hours!
Reviewed on Nov. 26, 2008 by o.blonde1
FOLLOW UP:
I added an extra packet of pudding mix to the liquidy batch, and it's set up. It is a much more pudding-like consistency, but servable.
My 2nd attempt at the cake, with less milk, worked beautifully!
Reviewed on Nov. 26, 2008 by o.blonde1
I really wish I would have read the reviews here BEFORE making this dessert. There is TOO MUCH LIQUID in the above recipe. I didn't "spoon" in the batter as much as I poured it. And there was no "folding" in of the whipped cream as much as it was plopping cream into milk & eggnog.
I'm writing before heading to the store to get more ingredients for a 2nd attempt. Am I glutton for punishment? Maybe. It does taste great, but is the wrong consistency. I really hope try #2 works out better than the first try. In the mean time, TOH may want to adjust the recipe, cause what is above just can't be right! Grrrr.
Reviewed on Oct. 24, 2008 by suestarre
Re: Elegant Eggnog Dessert
I made this for our Heart Sister's Christmas party, last December and it tasted great. It was a little too soft though, I think next time I make it I will cut back on the milk. It could be because I used 2% and maybe it should say whole milk. Even though once the ribbon came off the presentation kind of went out the window or should I say it just collapsed...everyone loved the taste. I will try again this year.
suestarre
Reviewed on Oct. 17, 2008 by ChantelG
I used the one cup of milk recommended by Carol Koff (even though looking at the recipe on the site it says two) and it worked! My cake/dessert thing turned out great. I made it for a church fund raiser and it sold for $20 ($2 a slice), I'll have to make one for me because I didn't get to taste and my little sister almost cried because I wouldn't give her any. The people who got slices are all clamoring for the recipe, thanks.