i made this as posted. i toasted the nuts for 10 minutes first before chopping. i used pecans...didn't have any walnuts. added a teaspoon or so vanilla. made one large 9x5 loaf, baked 1 hour 10 minutesand 24 mini muffins at 40 minutes. i filled the loaf pan 3/4 full and it rose well above th rim. everyone commented oh how moist the bread was. i won't make the mini muffins again. i must go buy another loaf pan. i think it will easily make two 9x5 loafs.

Reviewed On: Sep. 10, 2007

these came out great. i added 1 tablespoon of banana flavoring as from past experience when making banana muffins, there's never enough banana flavor for me. i added a couple of handfuls of mini semi sweet chips to the batter, baked until just done (19 minutes in my oven) and oh-my-gawd! moist and oh so tender. thanks for a great recipe.

Reviewed On: Feb. 10, 2007

i totally messed this one up! the directions are not clear, does 24 ghraham crackers mean 24 wafers (4 cups crushed) or 6 wafers x 4 because there is a perforation of 4 on one graham cracker wafer. well i used 24 wafers and the crust came up the pan almost half way. when i added the frozen berries to the gelatin mixture, the geletin started to set up before the berries melted. i'm sure this is a yummy dessert but i'm dissapointed how it turned out. thick dry crust and not much of a raspberry layer. the marshmallow whip cream top came out good. back to the drawing board. maybe i'll try with 6 wafers and thawed berries

Reviewed On: Feb. 4, 2007