This is easy and delicious. I have made it a few times now for guests and potlucks, and in both situations, I have gotten rave reviews! It is very versatile...as others have mentioned, you can change the cake flavor or even go with brownies. The fruit can be changed up, too, to suit your tastes. You really can't mess this up and there are so many possiblities! But as for the actual recipe itself, I think it is really good just as it is written!

I had some leftover Swiss cheese and wanted to use it up, so I was looking for recipes and am sure glad I found this one! This dish has wonderful flavor and is SO easy to make! It really does taste like you spent hours. The only changes I made was I shredded the Swiss instead of slicing it, and I didn't have sherry, so I used milk. I will be making this again!

YUM! This is wonderful, simply because it IS, but also because it can be made really healthily. I use natural PB, Dannon Light N Fit (sugar free) vanilla yogurt, and Sugar Free Cool Whip. I keep a container in my fridge to have it on hand for a yummy snack and I think it taste even better if it's been in the fridge overnight!

Colossal success! I served this at a dinner party and everyone raved about it. One of my guests ended up having 4 pieces before the night was over! I don't normally like ice cream desserts, but the combination of flavors in this is just too good. Just as everyone has said, it really does taste just like a Buster Bar! The only thing I did differently was add an 8 oz. container of Cool Whip on top. I will definitely be making this again...it's a keeper!

This is a quick, easy, basic recipe. It whipped up FAST and the only changes I made was chopped white onion in place of the green onions (I didn't have any green onions,) and I used turkey instead of chicken (I have a ton of turkey leftover from Thanksgiving!) While this was a nice, quick recipe, I am going to keep looking for the "perfect" chicken enchilada recipe, because I would like something with a little more spice, but my husband, who likes things on the mild side, said I could definitely make these again.

This was ok. It was edible, but for me, it wasn't a GREAT recipe. It wasn't bland, like some have said, it just didn't do it for me, flavor-wise. I probably won't make this again.

This is a lovely dish, full of fresh fruit, but the topping is what earns it the 5 stars! I have used it on a variety of flavors and combinations of fruited jello and they disappear every time! The only difference in how I make this dish is that I use both sugar free jello, and I use Splenda in the topping instead of sugar.

I didn't care for this salad. I have had variations on the same theme which I have enjoyed much more. After it sat in the fridge for awhile, the cream cheese went from creamy and fluffy, to heavy and just kindof old, and the texture was not fresh. That's the only way I can describe it. And the lime flavor from the jell-o was too artificial tasting for me to really enjoy it. It didn't taste like real lime, it tasted like artificial flavoring. I won't be making this again.

This recipe was simple and tasty. I don't know why a lot of others seemed to have a problem with it, mine turned out great! the only things I did differently was I replaced the cinnamon with pumpkin pie spice, and I added a whole bag of white chocolate chips instead of half. Everyone loved it. The day affter I made it, I came home from work and half of it was gone! I am turning this one in for my recipe swap this month.

I havent tried this particular recipe, but as the wife of a transplanted born and bred Wisconsinite, I have learned the tricks of making cheese curds and this recipe is missing the most important step...you have to FREEZE the cheese curds after you coat them for AT LEAST an hour before you fry them!

For all those who think part of the recipe is missing, its not. You add the milk and sugar mixture to the chocolate in the bowl and beat it. Its just like every other fudge recipe. I like the different types of chocolate in this recipe. Be sure to use the highest quality chocolate you can afford.

I like this recipe. More importantly, my husband LOVES this recipe. It is terribly simple to make, which is a plus. However, I have made a few changes as I have made this recipe again. I thought the pasta soaked up too much of the dressing as it sat and it kindof lost it's ranch flavor. I add more ranch as it sits until it is the consistency I like. Also, I started using Bacon Ranch to up the ranch flavor. Also, I use green onions instead of regular onions, and add about 2 cups of peas.

I love this recipe. It is SIMPLE, tastes great, and I get requests for it all the time! I can make this salad on only a few hours notice, thats how easy it is! I do like to marinate my potatoes in a little italian style dressing, and I also occasionally replace a portion of the mayo with sour cream. Excellent, failproof recipe!

While this is not my favorite chicken salad that I have tasted, this was a good, simple chicken salad. I used red grapes for color and shredded the swiss cheese. I served it on croissants. The whole family liked it. I would give it 3.5 stars, if I could. I might have to make this again to really tell if I like it or not.

This was a flavorful, easy recipe that both my husband, and his best friend liked a lot. I marinated the chicken in the teriyaki sauce overnight, but marinated another piece (for hubbys friend who decided to join us) for only about a half an hour. Both were delicious, so I don't think marinating overnight is really neccesary. I will probably make this again.

The flavor was bland, the cake was dry. It had an unpleasant undertaste. Would not recommend.

These were ok. I was expecting something more buttery, crisp and shortbread-like, but the crumb mixture on this was very soft and quick bread textured, I think because of the egg. I won't be making these again.

It took me a second time making this to really like it. The second time, I did as others suggested and put half the brown sugar sauce on the bottom and half on top and I liked it SO much better! Definately a keeper.

This recipe was really good. I don't know why some of the other reviews said that it was bland, because it really has a great flavor. I made it for guests and they all devoured it. Even my picky husband had a big serving of the leftovers the next day. Trust me, if he goes for leftovers, it's a big success! The reason I am only giving it 4 stars, is because it did come out pretty greasy on top, which I had to mop up with a paper towel before presenting it to my guests. Now, part of that could have been my fault because I made it the night before and refrigerated it before baking, and the cooling down process could have caused the grease to separate while baking, but other than that, it was teriffic and I will DEFINITELY be making this again.

This is my husbands FAVORITE dish, although I make a few changes to it. I like it because it is so versitile and goof-proof! I usually poach the chicken with some onion, celery and carrots for flavor, and use Wheatsworth crackers in the topping, processing them in a food processor with the butter and poppyseeds to make a sand-like topping that bakes together nicely. I also mix the sauce with the chicken rather than spreading it on top of the chicken to keep the chicken nice and moist. I also add leftover veggies (ie: peas, broccoli, carrots, etc) to the chicken mixture more often than not. Its a good way to sneak in veggies since my hubby doesn't like to eat them plain!