I saw this recipe as I was trying to decide on a dessert for a Memorial Day BBQ. It was really yummy! I used a store bought shortbread crust and rum instead of rum extract. Toasted some extra coconut and put some in the pie and sprinkled some on top. Had extra filling and didn't want to throw it away, so I took someone else's advice and put it in a covered bowl in the freezer. One guy at the BBQ said the filling reminded him of Ambrosia Salad, and I agree. Great, cool pie on a hot day!

Reviewed On: May 26, 2008

I made this salad back in May 2006 and again yesterday for a Memorial Day BBQ. This is a great recipe! I did use 6 eggs instead of 2, iceberg lettuce in a bag, red pepper instead of green pepper, and red onion instead of green onion. I think red pepper and red onion give it more color instead of everything being green. I made the salad and dressing the night before, but didn't put the dressing, parmesan cheese and bacon bits on top until the next morning. I layered it in a 9 x 13 dish. Everyone loved this salad!

Reviewed On: May 26, 2008

This is the first cheesecake I have made using a springform pan. It was very easy and tasted great! I used a 9" springform pan and did spray the bottom and inside with Baker's Joy. For the filling I used almost the entire 15 oz. can of pumpkin and added extra cinnamon. Will definitely make this again in the future!

Reviewed On: Dec. 29, 2006