This was soooo delicious! But I made some adjustments: I used olive oil instead of butter, veggie stock instead of chicken and omitted the bay leaf, cumin, sage, chives (I didn't have these). Because I'm always trying to get my man-friend to eat more veggies, I also added 3 celery hearts and 10 baby carrots along with the potato. I felt as though there might not be enough broth, so I adjusted the portions of flour/water/milk. This let me use more corn (I used a full 16 oz bag). I also decided to add half a bunch of fresh chopped flat-leaf parsley. I only added about 1 cup of cheese, and that was perfect. Because I'm a boozehound, I also upped the wine to 1/3 cup. One tip: If you coat the veggies with the flour and add the milk/stock SLOWLY, there will not be a need to whisk (yay!). Definitely a keeper. Thank you!!

Reviewed On: Jun. 6, 2011

Amazing! I make this for pretty much every occasion. I have found that it can get a bit "dangerous" without the sprite, but if your friends will have only one glass, I think the full flavor is best without it. As other reviewers have suggested, I use spiced rum, and it's fun to mix up the fruit for different shapes and colors. Rum-soaked cherries are delicious!

Reviewed On: Oct. 24, 2007

I originally wanted a recipe for making pumpkin ice cream from scratch, but this is much easier. It's like getting more & healthier ice cream than you started out with! I skipped the cookie layers - the ice cream is excellent alone!

Reviewed On: Oct. 24, 2007