This was ABSOLUTELY delicious! Everyone at my poker table was totally impressed -- the whole thing was gone in one sitting. I used Betty Crocker SuperMoist yellow cake mix, and generics on the pudding and whipped topping (sorry Kraft, it's just what I had at hand!) Along those lines, since I didn't have the baker's chocolate, I improvised by melting about 1/4 a bag of semi-sweet chocolate chips together with 2 Tbsps of margarine (use low heat on the stove, NOT the microwave) and then spreading that on top of the cake. Worked great!

Reviewed On: Aug. 6, 2009

After reading the reviews that said that crust and/or filling should be doubled, I actually made the recipe as suggested, but put it in a 9x9 pan. Worked out fine, though I'll definitely double the filling next time for more gooey lemon. FYI, it is a very custardy looking bar, but tastes great.

Reviewed On: Mar. 26, 2009

I found this recipe when I needed to use up a can of sweetened condensed milk I'd bought mistakenly. Normally I'm a fan of fudge made with marshmallow fluff, but this was nice for something different. I agree with the person who said that it could be used as candy filling -- I may experiment with this base for truffles. Two observations: it works best if you stir constantly, and add the chips gradually. Also, I was out of wax paper, and so I just sprayed the pan with cooking spray and left it in the fridge to chill til the fudge was ready. I was pleasantly surprised by how easily it comes out of the pan!

Reviewed On: Nov. 28, 2008