I have been making it for years, and have probably served it to more than 50 people over that time. No one has ever said it was bland; in fact, most people love it and ask for the recipe. It is simple to make and delicious. I normally cook it at 375 degrees for at least 20 minutes until it is lightly brown and totally bubbly. I suppose you can add some seasonings if you prefer, but this is quite delicious as is. Also, make sure you drain the spinach thoroughly and squeeze dry.

Reviewed On: Sep. 12, 2009

This was delicious and a big hit at my last BBQ. I used a 1.5 liter bottle of Yago Sangria, increased the rum to 2 cups and kept the rest of the ingredient amounts the same. It went down great and was just as good as I've had at Mexican restaurants. Highly recommend.

Reviewed On: Jun. 29, 2009

I have made this a few times, and it tastes 10 times better if you let it almost totally defrost before serving. (I let it sit out at least 1/2 hour after removing from loaf pan). If you serve right out of the freezer, it is kind of tasteless, but is delicious when it melts a little. Also, I made the mistake of using a store brand once, but real Cool Whip tastes much better. Other points I discovered after reading reviews and also making a few times: Get 12 oz. Cool Whip to have enough to use in the recipe and to be able cover the entire loaf at serving time. I use 10 oreos plus 1 1/2 tbsp. butter for a more substantial crust. This keeps well in the freezer. You can make it a couple of weeks in advance so there's one less thing to do when preparing for company. All in all, it's a good summer dessert.

Reviewed On: Jun. 28, 2009