I'm giving this five stars only because I haven't had a chance to try it exactly according to the recipe. I made it last night for dinner though with what I had available, substituting turkey for ham and mexican-blend (cheddar, monterey jack, asadero, and queso quesadilla) shredded cheese for colby. It was absolutely delicious. I also did have to add some extra milk (probably about 1/4 cup or so) to the sauce as it got way too thick. But again, this was a scrumptious meal. I loved it. My fiance didn't like it as much as I did, but he's not much of a cheese fan. I will definitely be making this again, hopefully next time following the recipe exactly.

Reviewed On: Nov. 14, 2009

The only reason I'm giving this recipe 4 stars instead of five is that it was only perfect with some minor changes. Firstly, there is no actual pumpkin in Jell-O Pumpkin Spice Pudding. Not even artificial pumpkin flavor. It's just the spices that are usually added to pumpkin pie. That in mind, I added half a can of Libby's pumpkin to the pudding as I was mixing it up. This made such a huge difference in the flavor. Second, you don't have to spend all this time making honey glazed pecans yourself. I bought cinnamon glazed pecans at my local grocery store and they tasted a million times better for no effort. Third, I dusted the top of the pie with some pumpkin pie spice. With my changes, this pie was absolutely KILLER. I will probably be bringing it to one of the Thanksgiving dinners I'll be attending this year!

Reviewed On: Oct. 18, 2009

I made this recipe as cupcakes tonight as a test batch since I'm making cupcakes for my cousin's birthday tomorrow. I followed other reviewers' advice, beat the batter thoroughly and beat the eggs thoroughly until fluffy, added 1/4 cup more milk, and the batter did end up very light and fluffy. The cupcakes came out of the oven perfectly domed on the top, but quickly fell flat. I piped pink peppermint frosting onto them when they cooled, and tried one. I was very impressed with the texture, and they did not stick to the liner at all when I pulled it away. But the flavor left a little to be desired. It tasted way too flourey and not sweet like I thought it would be. I had also added 2 tsp more of vanilla to the batter in hopes it would bring more flavor to the cake. Didn't work. I would make this cake again, but only if I could figure out a way to tone down the flour flavor. Update: I went ahead and used this recipe again for my cousin's birthday cupcakes, but I added about a tsp of honey to it. I made her rainbow cupcakes, so I'm not sure if the food coloring had something to do with it, but it came out much better this time around. It was sweet, and went perfect with my buttercream frosting. I'm upping my rating to 5 stars.

Reviewed On: Jan. 30, 2009