I made this cake twice in one week and I was intent in producing a rich, creamy dessert. Both times I used homemade ganache topping and I used whole milk for the pudding. I did use whipped topping as the recipe called for. The first cake had 9 hours to soften and comingle flavors. It was very good but the graham crackers were not fully softened. Everyone liked it however my dad preferred milk chocolate for the ganache. I used bittersweet chocolate so it was not very sweet. The second cake I made 60 hours in advance of consumption for an office lunch and it was wonderful. This time I used semisweet chocolate. In fact the lunch and dessert were also a competition and my Éclair Cake won first place, out of six other desserts. For both cakes I added a nice decorative variegated white topping (using a toothpick technique, like a spider web. See photo.) This is a keeper recipe!

Reviewed On: Nov. 12, 2011

I find this pie so addicting I made it two weekends in a row. My slight variations are: regular deep dish pie crust, added lemon zest to the mix, and used a doubled recipe of Easy Whipped Cream recipe (found on Allrecipes.com) which includes sour cream for a smooth, creamy filling. I did not top the pie off with whipped cream like the picture. Tasty, refreshing, light. If you like lemon flavor you will love this pie. Very easy and quick to make.

Reviewed On: Mar. 9, 2011

Nice comfort food. It's impossible to have just one serving. I used wheat spaghetti and instead of boiling the chicken, I browned the cut meat in olive oil and garlic powder. For quicker melting, cut the Velveeta in small pieces. As others mention, a slow cooker doesn't seem necessary. Save having to wash another pot and cook the entire mix in the same pot used for the pasta.

Reviewed On: Feb. 6, 2011