Used this for Irish Whiskey Cakes in a jar. I followed the advice of others to whip the cream cheese separate from the heavy cream and then combine the two. Left the cream in the freezer for 30 mins. and didn't bother with cold bowls or beaters. Perfect! Tasted like whip cream to me with a slight cream cheese flavor. It did not break down and was fine as a icing topping for the jarred cakes.

Reviewed On: Apr. 27, 2012

Excellent recipe. Taking tips from others: definitely double the coffee mix, combine the yolk mix and milk mix together, dip the cookies for a couple seconds on the no sugar/flat side and then place in your dish with the flat side up so the liquid will go through the whole cookie. Changes I made: sprinkle powdered sugar in between layers. I also made sure that I LIKED the way the coffee mix tasted. I didn't want anything bitter so I added Kahlua, sugar and Godiva White Choc liquor. The last change I made was to add a layer of chocolate and coffee buttercream to the top. I know this is not a common thing to do, but it sent this dessert over the top. Made it the night before and iced it right before serving.

Reviewed On: Feb. 26, 2012

I took advice from others and reduced the sugar a little and changed the oil to canola. I used a full cup of dried fruit: cranberries, golden & reg raisins, apples, apricots, papaya, pineapple, dates. I also added 1/4 cup of unsalted pumpkin seeds. After mixing everything it seemed a little dry so I added another 4 tbls. of honey and the same amount of water. My mix was sticky and the bars held together pretty well when cut. I would add even more next time. Also increased the cinnamon to 1 tsp. and added 1/2 tsp. of pumpkin pie spice. Reduced cooking time to 22 mins. My only complaint is that this recipe turns out a cake/brownie like bar. I was expecting something more crunchy. Personal pref. My husband loved them and I'm pretty sure he's gonna want them pretty often. Tasted great while warm out of the oven with butter!

Reviewed On: Feb. 16, 2012