Common Mistakes to Avoid
My first-time mistake was using a different sized dish. I tried to use a deeper, smaller dish, and I ran out of graham crackers before completing the layers, and the proportions were off. Don’t do what I did! A standard 9×13 inch dish is essential for the correct ratio of crackers to cream. It ensures the perfect texture in every bite.
Don’t try to substitute homemade whipped cream for the Cool Whip. I tried it once, thinking it would be more “from-scratch.” The whipped cream deflated and released water into the layers over time, making the dessert soggy and the layers separate. Cool Whip is stabilized and holds its texture for days, making it the right choice for this specific recipe.
Avoid rushing the glaze-making. If the heat is too high, the chocolate can scorch or the butter can separate. Low and slow melting is the key. Also, sift your powdered sugar! I skipped this once and spent forever trying to whisk out lumps in my otherwise glossy glaze. A quick sift makes it perfectly smooth.(See the next page below to continue…)