Sure enough! In the 1960′s I grew up with a version of this recipe that was a little messier. My German mother would layer Arrowroot biscuits in a wax paper-lined small loaf pan with Rum flavoured ganache (read: rum stirred into melted semi-sweet chocolate chips) but with no eggs. It too had to be refrigerated to set but within minutes of taking it out to slice up it would be a melting, albeit delicious, mess. It disappeared within minutes in our household – my father wondered why she even bothered to slice it up since it didn’t matter what the pieces looked like as they were vacuumed up. Although it tasted great, it didn’t make sense as something that could be served up graciously to guests. So she didn’t – it was a “family treat.” It seemed too much of a hassle, so she only made it once a year.

Thank you for sharing this more sensible and even more wonderfully delicious, childhood recipe of yours !^_^! I am sure that I will load up our freezer and hand some out to our friends and family with love. Can’t wait to share your recipe with my mother here in Canada and with my sister in S. Pasadena. She will remember too.