I never fail to get compliments when I make this. No one can believe it is made with saltine crackers! I usually make it in a rectangular casserole so there is extra room, assemble the filling and whipped cream in the dish, and cut it like a cake. People can then just help themselves to a piece, especially at parties where a host may not be available to show them how to assemble it. NOTE: Don't do this too far in advance though, or the crust will become soggy.

Reviewed On: Aug. 19, 2004

This is the real thing! I make this every Christmas, from a recipe my grandmother gave me many years ago. I was looking for a recipe that was EXACTLY like my grandmother's. Now I have one at my finger tips. But, I can't imagine Red Velvet Cake without cream cheese frosting. Maybe one day I will try it that way. Until then, I use Cream Cheese Frosting II. Note: This is an old-style cake. It wasn't meant to be all that sweet (the vinegar in the ingredients may warn you), and is very sensitive to over baking (can you say dry). When you get it right it is fabulous.

Reviewed On: Aug. 19, 2004