This is one of my favorite snacks! I used to keep some in the pantry all the time. Unfortunately I can't have it anymore since I am eating gluten free, so you guys eat some for me and I'll let ya know when I have a gluten free recipe for them! ;)

Great recipe! It was the best part of dinner! I also used Diet as it was all I had and added a Tablespoon or so of brown sugar. Not sure it was necessary. I would use the recipe just as written!

This tastes even better than it looks! I left out the onion and instead, put onion powder in the dressing, as well as a splash of balsamic vinegar. I think tomatoes are essential in it and used avocado and mushroom and sliced eggs also. Use anything you like in salad or think looks colorful. And the best addition I think was raisins on top of the dressing! But those are the things I like in salad.

Excellent recipe! I had a few problems because of a change I made. I'm eating low carb now in addition to gluten free and so I used about 2/3 splenda (should have cut that in half) and 1/3 sugar. The top browned in the first 20 minutes or so but even after 2 hours (yes really. lol) the knife still didn't come out clean. I was sure it didn't work, but after refrigerating it's great!! Thanks.

I made this recipe for 7 (because that came out to 3 eggs). I used 2/3 cup of turbinado (raw) sugar instead of the 1C and 3 TBS white sugar it called for and I would still cut that in half. Of the 4 & 2/3C milk, I used 2C Rice milk, 1 can evaporated, and the rest heavy/whipping cream. I also added a splash each of vanilla and almond extracts. I'm pretty sure I cooked it too long because it started to get little bits in it. It stayed thinner than spoonable, though the recipe does not specify if this is like the drink called boiled custard you find in The South around the holidays or the kind you eat with a spoon. All in all I think it was pretty darn good considering all the changes I made and the over cooking. Great taste, and it freezes VERY nicely!!! Like really good ice cream!