Good recipe, but almost too rich. I added in about 1/3 cup of regular milk so it wouldn't be so thick.

Reviewed On: Jan. 5, 2011

I added in a tsp. of vanilla extract to the cookie/cream cheese mixture, and dipped the chilled truffles in almond bark (white). Family likes them, but to me, they just taste like a plain old Oreo.

Reviewed On: Dec. 17, 2010

I give this a 4 as written, but I give my version a 5. have made it the regular way, using 3/4 c. of milk and it's perfect. I use a large graham cracker crust and sprinkle finely cut, toasted pecans over the crust. For the spices I use cinnamon, cloves, and nutmeg - no ginger. I also add in about 1/2 tsp. of vanilla extract to the pumpkin mixture. Now.... I have also made this almost sugar free. I use a graham cracker crust, sprinkle finely cut, toasted pecans over the crust. I use SF pudding, SF whipped topping, and 4 pkgs. of sweetner in place of the sugar. Excellent!

Reviewed On: Oct. 19, 2010