This is one of the easiest, best desserts ever. I have been making this for years with success every time. It's really hard to screw up something so easy! Try to make it the day before you want to serve it, if possible. The graham crackers soften overnight, making it more like a cake. And my preference is regular graham crackers rather than chocolate. I also use 4 tablespoons of butter in the topping which makes it really creamy, not hard, as some reviews state. You should get a thin crisp layer on the top of the icing, like glaze, and it should be creamy underneath. Please don't ever use canned frosting on this. I have seen that on many versions of this recipe (and a review of this one), but that is such a disservice to this yummy cake. The icing is quick and easy enough to make, and it tastes so much better than canned. I usually make 1.5 times what the recipe calls for!

Reviewed On: Jan. 13, 2011

These are SO yummy. Try dipping them in melted white chocolate...heaven! I have never made them and not been asked for the recipe. I can't imagine that the recipe could get any better, but I will try subbing the water for OJ next time and see what happens. Thank you, Amy!

Reviewed On: Nov. 24, 2010

This was really, really good! All 5 of my kids loved it, and that is very rare. The soy sauce gave the chicken a really nice color, so it looked great too. This will definitely become a standby marinade recipe - ingredients are always on hand and the marinating time is relatively short.

Reviewed On: Jan. 18, 2010