My husband loves this dessert! However, I do make some changes as well. I add lemon juice and lemon zest to the pudding for added zing. I also use heavy whipping cream because I can't stand the artificial taste of frozen whipped topping. I use a deep dish pie plate and make my own graham cracker crust. Also, I only add a spoonful of the cherries in the center on the top for show. With these changes this recipe is great!

Reviewed On: Dec. 14, 2007

This recipe is great! I make this for holiday gatherings with family and everyone loves it. I make for everyday dinners too. It's too spicy for the kids, so I usually set some aside for them before adding the creole seasoning. I do add more seasoning than suggested and a lot less cream cheese, about 4oz. I have found though that serving it warm is quite good and we actually prefer it that way. Works with canned unsalted corn too(saves time)!

Reviewed On: Dec. 14, 2007

I read all the reviews for this recipe before trying it and decided to take other reviewers advice and double the spices. I also added 1/4 tsp cloves and substituted orange juice for the water. I wanted to use this bread in silicon gingerbread boy and girl cake pans for my kids to decorate. The cakes were a bit dry and fell apart very easily. I felt like something was missing, to me gingerbread should be more dense and it should hold together well. Maybe I will try making again with more butter. I frosted them with orange cream cheese frosting, YUM! Tasted good, kids liked it.

Reviewed On: Dec. 14, 2007