The flavor was pretty good and very different. I added a little more peanut butter since I'm a peanut butter freak. The cake was so incredibly dry that I almost choked trying to swallow! I will try this one again but a little differently, so as to not have the cake so dry.

Reviewed On: Aug. 25, 2006

Who! If you are a peanut-butter/chocolate FREAK like I am ,the recipe you have been searching for has been found! The very first time I made this, I jumped the gun and got cook & serve pudding and of course I destroyed it. The second time I did it the right way and oh boy...this is an insanely good pie! I have to watch my sugar intake so I used sugar-free Cool-Whip and sugar-free pudding and skipped the crust. I used the entire 8 oz. cream cheese and my only fripe is that you can only eat so much at a time because it is very, very rich! You are in for a treat making this one! Thank you so much for your wonderful recipe!

Reviewed On: May 18, 2006

Wow, this one was delicious! This is what I did: I put the potatoes with chopped onions in a ziploc bag. To the butter I added salt, garlic and Monterey seasoning (McCormick). I poured this into the ziploc to coat evenly. I then roasted them in the oven for 15 minutes. With the chicken, I coated them in flour and sage and fried them in a skillet for about 4-5 minutes on each side. I took the potatoes out of the oven and added mushrooms, put the chicken in, covered with the butter and lime and baked for about 25 minutes. This was delicious! Thanks for the recipe!

Reviewed On: Feb. 11, 2006