This is awesome--great on the boat! It works well with large packaged frozen shrimp too. I added some crushed red peppers for heat, and may consider jalapenos and/or cilantro on the next batch.

Reviewed On: Mar. 29, 2008

I have made these three times now and everyone keeps asking for more. For dipping, I poured terayaki sauce in small individual bowls. TIP: I froze two dozen UNCOOKED (place them in layers in a small box to avoid breaking off corners of triangles). Thanks Grandma!

Reviewed On: Mar. 29, 2008

I took this to a large meeting and it fed 24 very appreciate dessert lovers including myself. Wonderful!!! I did need to make a second batch of the pecan crust as the ingredients weren't enough to cover the bottom of the 9x13 dish. Next I'll try the reviewer who suggested pistacio pudding in place of the butterscotch.

Reviewed On: Mar. 14, 2008