I have made this cake several times always with excellent reviews, most recently at our annual open house. I had baked in a tree shaped Bunt pan and then dusted it with confectioners sugar to look like snow. It was "too pretty to eat" as I was told, but once cut and served with some homemade preserves I had on the side the cake was gone in minutes. This is definely my "go to" recipe when I need to bring something sweet to the party.

Reviewed On: Dec. 26, 2010

This is one of my alltime favorite dessert recipes because you can vary the flavors so much. I have used vanilla pudding and added 1 cup of pumpkin to the pudding mixture during the fall,added espresso powder to cheesecake flavor for a "tiramisu" like flavor, and most recently for spaghetti dinner potluck with friends I created a "spumoni" flavor by layering three flavors- chocolate, then white chocolate mixed with about 1/2 c. of chopped marachino cherries, then a layer of pistachio. It came out awesome and the layers were so beautiful. Also, I to feel sometimes the icing on the top can be a bit overwhelming so instead I just melt about a cup of chocolate chips in the micrwavefor a few seconds and then just decoratively drizzle it over the top of the graham crackers. I always keep extra pudding mix, graham crackers and frozen topping on hand so I can throw this go to dessert together any time I need.

Reviewed On: Mar. 16, 2009