While delicious, I prefer the crust from classic recipe in 70's - 80's era of flour, pecans and salted butter crumbled and pressed and backed for 10-12 min. @350°. This adds a toasted buttered pecan crust that is tops!
This is yummy. 1st one i made exactly how recipe goes. 2nd one i made i used strawberry creme pudding and put strawberries on top instead of chocolate. I have to say both were a total hit at birthday party. I plan on making on special occasions and holidays now.
The whole family (2 of which are picky) loved it. Cool whip tubs here are 8 oz, which isn't enough. We had to use 1.5 tubs. We used mini chocolate chips so that it wouldn't be so 'crunchy.' If you want to use regular sized chocolate chips, I'd add them right before serving so they won't be as hard. It lasted quite awhile in the fridge so we were able to eat it all before it went bad.