Great recipe! Made exactly as shown, and comes out great every time. May turn off some people who aren't fond of parmesean cheese, but you can't please everyone! It adds just the right kick to enhance the flavor of the potatoes. Make sure you get a good quality parmesean, or even better, grate it yourself!

Reviewed On: Sep. 9, 2009

Great recipe! Bottom did come out a little mushy, but still tasted fine. Flavor was great, and they were gobbled up in no time! Might see if I can get away with using only one can of the condensed milk next time. Seems like a waste to only use a few tablespoons of the 2nd can to get to 1 1/3 c. Also might be intersting to try using a cookie-type crust?

Reviewed On: Sep. 9, 2009

Fantastic recipe! I've made this several times, always to rave reviews! As recommended by other reviewers, I use 3 packages of Cream Cheese (adds a little more filling) and only 1/2 c. sugar in the topping. And using regular vanilla extract seems to work fine. Also, a quick tip for putting on the top layer of rolls. If you lay them on top of the mixture, it can be difficult to stretch them to fit the pan. To get around this, I put 1/2 can of rolls on a piece of wax paper, roll it out to 1/2 the size of the pan, flip it over on top of the cream cheese, and peel off the wax paper. Repeat with the other half. Makes for a good looking dessert with no hassle!

Reviewed On: Sep. 9, 2009